Ingredients

• 8 ounces canned  pineapple chunks, juice-packed
• 1 pound boneless, skinless chicken breasts
• 1 cup reduced-sodium chicken broth
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon garlic, chopped
• 1 cup celery, sliced
• 1 small onion, diced
• 1 green pepper, sliced
• 3 tablespoons cornstarch
• 1/4 cup water
• 2-1/2 cups cooked white rice 

Preparation

1. Drain pineapple, reserving the juice. 
2. Cut chicken into bite size pieces and place in a saucepan. 
3. Add reserved pineapple juice, broth, vinegar, brown sugar, soy sauce and garlic.  Cover and simmer over low heat for 15 minutes. 
4. Add vegetables and pineapple.  Cook 10 minutes, stirring occasionally. 
5. Combine cornstarch and water.  Gradually stir into hot mixture.  Continue to cook until thickened, stirring constantly. 
6. Serve over white rice.

Helpful hints

• Substitute Splenda® brown sugar blend if desired to reduce carbohydrate content. Add after mixture is thickened with cornstarch.
• Substitute 1/4 teaspoon garlic powder for fresh garlic if desired.
• Replace chicken with pork or shrimp for more variety.