Caribbean Chicken

Caribbean Chicken

Note: If you want it more authentic, remove banana and :"For the flavour, I recommend seasoning the meat over night or for a couple days, include meat seasoning, salt black pepper, onions, thyme and escallion. Then you cook later. "

Or:
Marinated overnight in small can crushed pineapple, soy sauce, salt, lemon juice, & Johnny's "Jamaica Me Crazy" spice. Sauteed one onion finely chopped, before chicken. My son added soy sauce.


Ingredients

1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve ¼ 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


Directions

1. In a large sauce pan cook rice according to package directions.

2. In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.

3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.

4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.

5. Fold in banana and almonds. Heat through.

6. Prepare brown rice according to package directions.

7. Serve over cooked brown rice.

Makes 6 servings (approx 4 oz chicken with 1/3 cup cooked rice)

Nutritional Info

Fat: 3.3g

Carbohydrates: 34.9g

Calories: 186.6

Protein: 6.0g