Makes: 4 servings
Prep: 10 mins
Cook: 20 mins
- Salt and pepper
- 1 cup white rice
- 1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 4 teaspoons cornstarch
- 1 tablespoon ketchup
- 2 teaspoons finely grated fresh ginger
- 1 1/4 pounds skinless, boneless chicken breast, cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 1 red bell pepper, cut into 1-inch pieces
- In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.
- Meanwhile, in a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp. cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.
- Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes. Serve over the rice.
- Pineapple and a drop of ketchup lend a trademark sweetness--without extra sugar.
- An Extra Buck Will Buy You...toasted sesame seeds. Sprinkle on top for rich, nutty flavor and extra crunch.