Polynesian Chicken and Rice

Polynesian Chicken and Rice Amount Measure Ingredient -- Preparation Method
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1 1/2 cups no-salt-added chicken broth
1 cup pineapple juice
3 tablespoons sugar
3 tablespoons reduced-calorie ketchup
2 tablespoons white vinegar
1 tablespoon low-sodium soy sauce

Vegetable cooking spray
1 tablespoon margarine
5 skinned chicken breast halves -- (6-ounce)
1 cup long-grain white rice -- uncooked
3 cloves garlic -- minced
1 cup sliced green onions -- (1-inch)
1 cup chopped red bell pepper
1 can unsweetened pineapple tidbits -- drained
2 tablespoons coarsely chopped cashews

Combine first 6 ingredients in a bowl; stir well, and set aside.

Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned.

Remove chicken from pan; set aside.

Add rice and garlic to pan, and sauté 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil.

Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed.

Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender.

(serving size: 1 chicken breast half and 1 cup rice mixture) Source:
"Cooking Light, March 1995, page 110"