- 3/4 cup chopped pineapple
- 1/2 tablespoon chili-garlic sauce
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cups cooked rice
- 1/3 cup chopped mint
- 3 tablespoons butter
In bowl, mix first 2 ingredients. In skillet, cook chicken in oil over medium-low, covered, 6 minutes per side; season. Mix rice, mint and butter; serve with chicken and pineapple.