Chicken Waikiki

 

3 1/2

cups chicken broth

1 1/2

cups uncooked regular long-grain white rice

1

can (20 oz) pineapple chunks in juice

1

cup sugar

3

tablespoons cornstarch

1

tablespoon grated gingerroot or 1/2 teaspoon ground ginger

1/3

cup cider vinegar

2

tablespoons soy sauce

1

medium red bell pepper, cut into 1-inch pieces (1 cup)

1

medium green bell pepper, cut into 1-inch pieces (1 cup)

6

boneless skinless chicken breasts (about 1 1/2 lb)

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
• 2 Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple.
• 3 Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice.
• 4 Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.