1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve 1/4 cup pineapple juice
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon dried garlic powder
1/8 teaspoon dried ginger
1 medium diced banana
1/4 cup slivered almonds
1 cup uncooked brown rice
Cook 1 cup Jasmine rice 2 cups low sodium chicken broth 14-16 mins in Rice Cooker.
In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.
In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
Fold in banana and almonds. Heat through.
Prepare brown rice according to package directions.
Serve over cooked brown or jasmine rice
Makes 6 servings