Chicken with Pineapple and "Sweet Bells"
1 pound(s) uncooked boneless, skinless chicken breast
1/2 medium pineapple
1 medium green pepper(s)
1 medium sweet red pepper(s)
1 large onion(s), spanish
1/4 cup(s) pineapple juice, or orange juice
3 medium garlic clove(s), minced
2 tbsp low-sodium soy sauce
1 tsp olive oil
2 spray(s) cooking spray
2 cup(s) cooked white rice, kept hot
Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
Stir-fry over medium-high heat until the chicke is completely cooked (about 8 - 10 minutes) and the vegetables are soft. Serve over rice.
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