Polynesian Chicken and Rice

Ingredients

• 2 tablespoons cashew pieces coarsely chopped
• 30 ounce chicken breast halves 
• 3  garlic cloves minced
• 1 cup green onions sliced (1-inch)
• 3 tablespoons catsup reduced-calorie
• 1 tablespoon soya sauce low-sodium
• 1.5 cups no-salt-added chicken broth 
• 1 tablespoon butter 
• 1 cup pineapple juice 
• 8 ounce dole pineapple tidbits unsweetened drained canned
• 1 cup bell pepper red chopped
• 3 tablespoons sugar 
• 1 cup rice long-grain white uncooked
• 2 tablespoons vinegar white

Equipment

• bowl
• frying pan
• dutch oven

Directions

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