Serves: 4
Prep Time: 30 minutes
Meal Occasion: Main Dish
Cuisine Type: Caribbean
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 1 | cup chicken cut into 1" pieces |
| 2 | cans Dole® pineapple chunks |
| 1 | cup red or green bell peppers diced |
| 4 | cloves garlic clove(s) finely chopped |
| 1/3 | cup light soy sauce (i.e. lower sodium) |
| 4 | tsp. vegetable oil |
| 1 | tsp. black pepper |
| 2 | Tbsp. sugar |
| 2 | Tbsp. corn starch |
| 1 1/2 | cups zucchini diagonally sliced |
Instructions
1. Drain pineapple, reserving juice.
2. Cook rice according to package instructions, adding 1/2 of the pineapple juice to the cooking water.
3. Combine soy sauce, remaining pineapple juice, 3 teaspoons oil, black pepper, cornstarch and sugar; set aside.
4. Heat remaining 1 teaspoon oil over medium-high heat in large skillet or wok.
5. Add chicken and garlic to skillet. Cook 5 to 7 minutes or until chicken is cooked.
6. Add zucchini and bell pepper to skillet. Cook 3 minutes or until vegetables are tender-crisp.
7. Add soy mixture and heat thoroughly. Remove from heat.
8. Stir in pineapple chunks. Serve over rice.
