Ingredients
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1 tablespoon olive oil
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4 boneless skinless chicken breasts (cut into 1-inch cubes)
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2 garlic cloves, minced
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2 1/2 cups chicken broth
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1 (20 ounce) can pineapple chunks in juice, undrained
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1/2 cup red pepper (chopped)
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1/2 cup green pepper (chopped)
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1/3 cup ketchup
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2 tablespoons brown sugar
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2 tablespoons soy sauce
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2 tablespoons white vinegar
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1 teaspoon onion powder
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3/4 cup carrot (finely chopped)
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1 1/2 cups rice (long grain white rice or brown rice, uncooked)
Instructions
- Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
- Cook chicken in olive until browned.
- Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
- Add remaining ingredients and stir well. Bring to boil.
- Reduce heat to med-low.
- Cover and simmer for 25 minutes until rice is tender.
- Serve immediately.