More Great Recipes: Main Dish | Poultry

Caribbean Chicken


User Avatar
Member since 2007

Serves 6 | Prep Time | Cook Time

Ingredients

1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, ¼ cup juice reserved
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon dried garlic powder
1/8 teaspoon dried ginger
1 medium banana, diced
1/4 cup slivered almonds
1 cup uncooked brown rice


In a large sauce pan cook rice according to package directions.


In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender.


Stir in pineapple and green pepper.


In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger.


Stir well.


Pour mixture into chicken mixture. Mix well to combine.


Continue cooking for 5 minutes or until mixture thickens, stirring often.


Fold in banana and almonds.


Heat through.


Prepare brown rice according to package directions.


Serve over cooked brown rice.


NUTRITION INFO (per 4-ounce chicken & 1/3-cup rice serving)


Calories: 323.0


Fat: 11.2 g


Carbohydrates: 34.9 g


Protein: 21.3 g


Pairs Well With


Notes

This sweet and spicy salad adds a bit of exotic flavor to just about any meal. Ready in just 20 minutes!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11242 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51067 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

445 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies