Pineapple Skillet Chicken

• 4 boneless skinless chicken breast halves, cut into 1 inch cubes
• 2 1/2 cups low-fat chicken broth
• 1 (14 ounce) can pineapple chunks in juice, undrained
• 1 1/2 cups uncooked long grain white rice
• 3/4 cup carrot, finely chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 3/4 cup chopped green onion (optional)

1. Spray a large saucepan or skillet with nonstick spray.
2. Add chicken cubes.
3. Cook over medium-high heat until chicken is no longer pink inside.
4. Add remaining ingredients (except green onions, if using).
5. Stir well.
6. Bring to a boil.
7. Reduce heat to medium-low.
8. Cover and simmer, stirring occasionally, for 25 minutes, or until rice is tender.
9. During last five minutes of cooking time, stir in green onions (if using).
10. Serve immediately.

chicken breast halves, lowfat chicken broth, pineapple, long grain white rice, carrot, red bell pepper, green bell pepper, ketchup, brown sugar, soy sauce, vinegar, green onion

Taken from www.food.com/recipe/pineapple-skillet-chicken-57091 (may not work)