Caribbean Chicken yummy :DServes: 6This sweet and spicy salad adds a bit of exotic flavor to just about any meal. Ready in just 20 minutes!INGREDIENTS1 pound skinned and boned chicken breasts, cut into bite size pieces2 cups pineapple tidbits, drained, ? cup juice reserved1 cup chopped green pepper1 cup water1 tablespoon cornstarch2 tablespoons cider vinegar2 tablespoons brown sugar1/8 teaspoon dried garlic powder1/8 teaspoon dried ginger1 medium banana, diced1/4 cup slivered almonds1 cup uncooked brown riceDIRECTIONS1. In a large sauce pan cook rice according to package directions.2. In a large skillet sprayed with vegetable cooking spray, saut? chicken for 5 minutes until tender. Stir in pineapple and green pepper.3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.5. Fold in banana and almonds. Heat through.6. Prepare brown rice according to package directions.7. Serve over cooked brown rice.NUTRITION INFO (per 4-ounce chicken & 1/3-cup rice serving)Calories: 323.0Fat: 11.2 gCarbohydrates: 34.9 gProtein: 21.3 g
