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Respected Contributor
FunkyHulaGirl
Posts: 3,256
Registered: ‎06-25-2011

Caribbean Chicken

‎03-28-2013 09:59 PM

CARIBBEAN CHICKEN

Photo: What's For Dinner! Your Family is Going To Love This! (Share it too - so you'll have it on your wall!) CARIBBEAN CHICKEN 1 pound skinned and boned chicken breasts, cut into bite size pieces 2 cups pineapple tidbits, drained, reserve ¼ cup pineapple juice (I used ½ fresh pineapple & juiced the inside of peel) 1 cup chopped green pepper-I used 1 bag frozen onions/peppers 1 cup water 1 tablespoon cornstarch 2 tablespoons cider vinegar 2 tablespoons brown sugar 1/8 teaspoon dried garlic powder or 3 cloves pressed 1/8 teaspoon dried ginger- (I use FRESH and grated) 1 medium diced banana 1/4 cup slivered almonds 1 cup uncooked brown rice Directions: 1. Cook 1 cup Jasmine rice 2 cups low sodium chicken broth 14-16 mins in Rice Cooker. 2. In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper. 3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well. 4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often. 5. Fold in banana and almonds. Heat through. 6. Prepare brown rice according to package directions. 7. Serve over cooked brown or jasmine rice in RICE COOKER Makes 6 servings (approx 4 oz chicken with 1/3 cup cooked rice) *** Brought to you by your Pampered Chef Lady, Chip Lines-Burgess, Independent Adv. Director with The Pampered Chef (r) (570) 855-5426 *** Visit my website for the fluted stone or any of the tools with which to prepare and serve this wonderful recipe or others - at http://www.pamperedchef.biz/ChipLines Find a recipe you simply LOVE and want to come back to? EASY! Just click


1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve ¼ cup pineapple juice (I used ½ fresh pineapple & juiced the inside of peel)
1 cup chopped green pepper-I used 1 bag frozen onions/peppers
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon dried garlic powder or 3 cloves pressed
1/8 teaspoon dried ginger- (I use FRESH and grated)
1 medium diced banana
1/4 cup slivered almonds
1 cup uncooked brown rice

Directions:
1. Cook 1 cup Jasmine rice 2 cups low sodium chicken broth 14-16 mins in Rice Cooker.

2. In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.

3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.

4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.

5. Fold in banana and almonds. Heat through.

6. Prepare brown rice according to package directions.

7. Serve over cooked brown or jasmine rice in RICE COOKER

Makes 6 servings (approx 4 oz chicken with 1/3 cup cooked rice)

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