Categories: Dinner

Ingredients

• 2 teaspoons canola or olive oil
• 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon salt
• 1 green bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 small onion, sliced into thin wedges
• 1 cup reduced-sodium chicken broth
• 1 can pineapple chunks in unsweetened juice, drained and liquid reserved (8 oz)
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 4 teaspoons cornstarch
• 1/8 teaspoon crushed red pepper flakes
• 4 cups hot cooked instant brown rice

Directions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt, cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.

2. In sam skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.

3. In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat, cook uncovered, stirring frequently, until sauce is thickened and bubbly. serve over rice.

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