Hawaiian Chicken And Rice

• 1 1/2 c. chicken broth
• 1 c. pineapple juice
• 2 Tbsp. sugar
• 3 Tbsp. ketchup
• 2 Tbsp. white vinegar
• 1 Tbsp. soy sauce
• vegetable cooking spray
• 1 Tbsp. butter
• 1 lb. skinless chicken breast, cut into bite-size pieces
• 1 c. rice, uncooked
• 1 tsp. garlic powder
• 1 c. green onions, sliced
• 1 c. red bell pepper, chopped
• 1 (8 oz.) can pineapple tidbits, drained
• 1 Tbsp. cashews chopped

1. Combine first 6 ingredients in a bowl; stir well, set aside. Coat a Dutch oven with cooking spray and add butter. Place over medium-high heat until butter melts. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from pan and set aside. Add rice and garlic to pan, and saute for 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, bring to a boil. Cover, reduce heat, and simmer for 25 minutes, or until most of the liquid is absorbed. Stir in green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender. Can be served with sweet and sour sauce.

chicken broth, pineapple juice, sugar, ketchup, white vinegar, soy sauce, vegetable cooking spray, butter, chicken, rice, garlic powder, green onions, red bell pepper, pineapple tidbits, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84751 (may not work)