Why I Love This Recipe
This sweet and spicy salad adds a bit of exotic flavor to just about any meal. Ready in just 20 minutes!
Ingredients You'll Need
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.
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.
Prepare brown rice according to package directions.
Serve over cooked brown rice.
NUTRITION INFO (per 4-ounce chicken & 1/3-cup rice serving)
Fat: 11.2 g
Carbohydrates: 34.9 g
Protein: 21.3 g
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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