4 boneless, skinless chicken breast halves, cut into 1” cubes
2 ½ cups low-sodium, reduced-fat chicken broth
1 (14 oz) can pineapple tidbits in juice, undrained
1 ½ cups uncooked long grain white OR brown rice
¾ cup finely chopped carrots
½ cup chopped sweet red pepper
½ cup chooped green bell pepper
1/3 cup ketchup
2 tbs brown sugar
2 tbs reduced-sodium soy sauce
2 tbs white vinegar
2 cloves garlic, minced
¾ cup chopped green onions

Spray a large sauce pan with nonstick cooking spray. Add chicken. Cook over medium-high heat until no longer pink.

Add remaining ingredients except green onions. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until rice is tender (if using brown rice, make sure it it the quicker-cooking variety, but NOT instant). Stir occasionally.

Stir in green onions during last 5 minutes of cooking time. Serve immediately.

4 servings