Braised Chicken and Rice

WHAT YOU WILL NEED:

2 cans (8 oz. each) pineapple slices
3 tablespoons soy sauce
1-1/2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 tablespoon finely chopped fresh ginger
1 red bell pepper, cut into 1-inch squares
1-1/2 tablespoons cornstarch
4 cups cooked white or brown rice

HERE'S HOW:

1. Drain pineapple; reserve 1/2 cup juice.
2. Blend reserved juice, soy sauce and 1/4 cup water; set aside.
3. Heat oil in large skillet over medium-high heat. Add chicken; reduce heat to medium and cook about 3 minutes on each side or until golden brown. Add ginger and cook 30 seconds.
4. Pour soy sauce mixture over chicken; simmer, covered 7 minutes. Turn chicken over; add bell pepper. Cover and simmer 7 minutes longer or until chicken is no longer pink in center; remove chicken.
5. Combine cornstarch with 1-1/2 tablespoons water; pour into skillet. Cook, stirring until sauce boils and thickens. Add pineapple slices and chicken; coat with sauce and heat through. Serve over rice.

Low saturated fat; rich in Vitamin A & C; good source of iron.