Quick Caribbean Chicken

• 12 ounces chicken breast tenders
• 14 teaspoon salt
• 18-14 teaspoon ground red pepper
• 1 teaspoon cooking oil
• 1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
• 1 small banana pepper, seeded and chopped
• 34 cup unsweetened pineapple juice
• 1 teaspoon cornstarch
• 2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
• 2 cups hot cooked quick-cooking brown rice

1. Season chicken with salt and red pepper.
2. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes.
3. Add sweet potato and banana pepper.
4. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
5. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture.
6. Cook and stir gently until slightly thickened and bubbly.
7. Stir in bananas.
8. Cook and stir 2 minutes more.
9. Serve over cooked brown rice.
10. Makes 4 main-dish servings.

chicken, salt, ground red pepper, cooking oil, sweet potato, banana pepper, pineapple juice, cornstarch, unripe bananas, brown rice

Taken from www.food.com/recipe/quick-caribbean-chicken-392268 (may not work)