Polynesian Chicken And Rice

• 1 1/2 cups no-salt-added chicken broth
• 1 cup pineapple juice
• 3 tablespoons sugar
• 3 tablespoons reduced-calorie ketchup
• 2 tablespoons white vinegar
• 1 tablespoon low-sodium soy sauce
• Vegetable cooking spray
• 1 tablespoon margarine
• 5 (6-ounce) 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-ounce) can unsweetened pineapple tidbits, drained
• 2 tablespoons coarsely chopped cashews

1. Combine first 6 ingredients in a bowl; stir well, and set aside.
2. 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.
3. 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.

nosalt, pineapple juice, sugar, ketchup, white vinegar, soy sauce, vegetable cooking spray, margarine, chicken breast halves, longgrain white rice, garlic, green onions, red bell pepper, pineapple, cashews

Taken from www.myrecipes.com/recipe/polynesian-chicken-rice (may not work)