Ingredients

• 2 tsps. MarDona Garlic Olive Oil
• 1 pound boneless skinless chicken breasts (cut into 1-inch cubes)
• 1/4 tsp. salt
• 1 whole green bell pepper (cut into 1-inch pieces)
• 1 whole red bell pepper (cut into 1-inch pieces)
• 1 small onion (sliced into thin wedges)
• 1 cup reduced-sodium chicken broth (from 32 oz. carton)
• 8 ounces pineapple chunks in unsweetened juice (drained and liquid reserved)
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 4 tsps. cornstarch
• 2 dashes crushed red pepper flakes
• 4 cups instant brown rice (hot and cooked)

Directions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in the center. Remove from the skillet. 2. In the same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet. 3. In a small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch, and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.