Shelly's Recipe

POLYNESIAN CHICKEN AND RICE

Category: Casseroles - Chicken and Turkey

1 1/2 cups no-salt-added chicken broth
1 cup pineapple juice
3 tbsp sugar
3 tbsp ketchup
2 tbsp white vinegar
1 tbsp low-sodium soy sauce
Vegetable cooking spray
1 tbsp margarine
5 (6-oz) chicken breast halves, skinned
1 cup long-grain white rice, uncooked
3 garlic cloves, minced
1 cup (1-inch) sliced green onions
1 cup chopped red bell pepper
1 (8-oz) can unsweetened pineapple tidbits, drained
2 tbsp coarsely chopped cashews
Combine first 6 ingredients in a bowl; stir well, and set aside.

Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; set aside.

Add rice and garlic to pan, and saute 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed. Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender.