Hawaiian Chicken And Rice - cooking recipe

Ingredients

1 1/2 c. chicken broth
1 c. pineapple juice
2 Tbsp. sugar
3 Tbsp. ketchup
2 Tbsp. white vinegar
1 Tbsp. soy sauce
vegetable cooking spray
1 Tbsp. butter
1 lb. skinless chicken breast, cut into bite-size pieces
1 c. rice, uncooked
1 tsp. garlic powder
1 c. green onions, sliced
1 c. red bell pepper, chopped
1 (8 oz.) can pineapple tidbits, drained
1 Tbsp. cashews chopped

Preparation

Combine first 6 ingredients in a bowl; stir well, set aside. Coat a Dutch oven with cooking spray and add butter. Place over medium-high heat until butter melts. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from pan and set aside. Add rice and garlic to pan, and saute for 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, bring to a boil. Cover, reduce heat, and simmer for 25 minutes, or until most of the liquid is absorbed. Stir in green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender. Can be served with sweet and sour sauce.