Tangy Chicken

• 4 boneless skinless chicken breast halves (4 ounces each)
• 3 teaspoons olive oil, divided
• 1/2 small onion, chopped
• 3/4 cup canned unsweetened pineapple tidbits, drained
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon ketchup
• 1 teaspoon brown sugar
• 1 small tomato, chopped
• 1 tablespoon minced fresh parsley
• Hot cooked rice, optional

1. In a
2. , cook chicken in 1 teaspoon oil for 5-10 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining oil until tender. Add the pineapple, soy sauce, ketchup and brown sugar; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Add the tomato; simmer 5 minutes longer. Return chicken to the skillet; sprinkle with parsley. cook for 2-3 minutes or until heated through. Serve over rice if desired.

chicken breast halves, olive oil, onion, pineapple, soy sauce, ketchup, brown sugar, tomato, parsley, rice

Taken from www.tasteofhome.com/recipes/tangy-chicken/ (may not work)