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Jill's Lite Pineapple Chicken Recipe

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This recipe for Jill's Lite Pineapple Chicken, by , is from The Jana Madera Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Vickerman
Added: Sunday, February 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Boneless Chicken breasts,
1 small Sweet Onion (Vidalia if in season),
1/2 Green Pepper,
1/2 Red or Yellow Pepper,
1 14 oz. can chunk Pineapple (in natural juices),
1 bag Success Brown Rice,
2 T. Extra Virgin Olive Oil,
1 T. Corn Starch (optional for thicker broth)

Directions:
Directions:
In a 2 quart saucepan, preheat water for rice and cook to box directions. Dice chicken breasts into large bite size cubes and chop onion and peppers. Preheat a large skillet and add extra virgin olive oil. Stir fry chicken over medium to high heat. Once chicken is browned, reduce heat to medium and add onion and peppers and continue cooking until vegetables are slightly tender. Add can of pineapple with juice and simmer for 5-7 minutes or until chicken is cooked thoroughly. Serve over rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Directions for a thicker broth:
Using the can lid, drain Pineapple from juice into a small mixing bowl or glass measuring cup. Refill can with cool-lukewarm water and add to reserved juice. Add 1 T. of Corn Starch and whisk together until smooth and add to chicken/vegetable mixture. If you like a lot of pineapple, use 1 1/2 to 2 cans of pineapple and add less water.

 

 

 

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