Chicken Waikiki

Ingredients

• 3.5 cups chicken broth 
• 1.5 cups rice long-grain white uncooked
• 20 oz pineapple chunks canned
• 1 cup sugar 
• 3 tablespoons cornstarch 
• 1 tablespoon ground ginger grated
• 0.3 cup apple cider vinegar 
• 2 tablespoons soya sauce 
• 1 medium bell pepper red cut into 1-inch pieces (1 cup)
• 1 medium bell pepper green cut into 1-inch pieces (1 cup)
• 1.5 lb chicken breast boneless skinless

Equipment

• sauce pan
• oven
• baking pan
• aluminum foil
• measuring cup
• glass baking pan

Directions

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.
2. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
3. 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.
4. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly.
5. Remove from heat. Stir in bell peppers and pineapple.
6. Cut chicken into 2 1/2x1-inch strips.
7. Spread rice in baking dish; arrange chicken strips over rice.
8. Pour pineapple mixture over chicken and rice.
9. Cover dish with foil.
10. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.