Name: Polynesian Chicken and Rice
Ingredients: 1 1/2 c No-salt-added chicken broth; 1 c Pineapple juice; 3 tb Sugar; 3 tb Reduced-calorie ketchup; 2 tb White vinegar; 1 tb Low-sodium soy sauce; Vegetable cooking spray; 1 tb Margarine; 5 Skinned chicken breast halves, (6-ounce); 1 c Long-grain white rice, uncooked; 3 Cloves garlic, minced; 1 c Sliced green onions, (1-inch); 1 c Chopped red bell pepper; 8 oz Unsweetened pineapple tidbits, (1 can) drained; 2 tb Coarsely chopped cashews

If your children are still small or yet to come, realize that, in large measure, their healthy sexuality hangs on your healthy attention and teaching and touching and loving. I say this especially to you fathers. For both boys and girls, the development of a healthy sexuality hangs more on strong, loving, godly male figures in their lives than on the women in their lives – though both are very important. Biblically and experientially and psychologically this can be shown – that the role of the father (or of some crucial man) is paramount for normal sexual development of boys and girls.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Polynesian	Poultry	5	Servings

INGREDIENTS

1 1/2	c	No-salt-added chicken broth
1	c	Pineapple juice
3	tb	Sugar
3	tb	Reduced-calorie ketchup
2	tb	White vinegar
1	tb	Low-sodium soy sauce
		Vegetable cooking spray
1	tb	Margarine
5		Skinned chicken breast halves, (6-ounce)
1	c	Long-grain white rice, uncooked
3		Cloves garlic, minced
1	c	Sliced green onions, (1-inch)
1	c	Chopped red bell pepper
8	oz	Unsweetened pineapple tidbits, (1 can) drained
2	tb	Coarsely chopped cashews

INSTRUCTIONS

Combine first 6 ingredients in a bowl; stir well, and set aside.
Coat a Dutch oven with cooking spray, and add margarine. Place over
medium-high heat until margarine melts. Add chicken, and cook 4 minutes on
each side or until browned.
Remove chicken from pan; set aside.
Add rice and garlic to pan, and saute 3 minutes. Return chicken, meaty side
down, to pan. Add chicken broth mixture, and bring to a boil.
Cover, reduce heat, and simmer for 25 minutes or until most of the liquid
is absorbed.
Stir in the green onions and remaining ingredients; cover and cook an
additional 5 minutes or until the vegetables are tender. Yield: 5 servings
(serving size: 1 chicken breast half and 1 cup rice mixture).
Per serving: 360 Calories; 5g Fat (13% calories from fat); 31g Protein; 49g
Carbohydrate; 65mg Cholesterol; 466mg Sodium
Recipe by: Cooking Light, March 1995, page 110
Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.

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