How to make it

  • Combine first 6 ingredients in a bowl; set aside.
  • Melt margarine in a dutch oven over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan. You can use breast fillets. If they are large, 12oz or more, cut them in half and pound to make the same thickness across the fillet to make for even cooking.
  • Add rice and garlic to pan; saute 3 minutes. Stir rice to keep from sticking. Return chicken, meaty side down, to pan. Add broth mixture, and bring to a boil. Cover, reduce heat, and simmer 25 minutes.
  • Stir in greeen onions, bell pepper, and pineapple. cook, uncovered, 8 minutes or until vegetables are tender. Let stand 5 minutes before serving. Sprinkle each serving with chopped cashews.
  • Serving size: 1 chicken breast half and 1 cup rice mixture; 403 calories; 14% from fat.

Reviews & Comments 1

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    " It was excellent "
    Honeybee1 ate it and said...
    This was great. It was very easy, the combination of red pepper and pineapple was delicious and the sauce the rice cooked in was great. Definitely a keeper.
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  • waterlily 10 years ago
    I love many of the cuisines of the South Pacific islands, and this sounds like a delicious, U.S.-grocery-store-friendly version of the dishes of those cuisines!
    Was this review helpful? Yes Flag

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