Name: Uncle Ben’s Apricot Pineapple Chicken with Sweet ‘n Spicy Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Rice; 2 tbsp Butter; 1 cup Celery; 1 20 oz can Pineapple chunks (in juice); ¼ tsp Red pepper flakes; ½ cup Green onions; 1 lb Chicken; 2 tbsp Soy sauce; 1 ½ cups Apricot marmalade; 2 cups Asian style frozen vegetable blend

AuthorGeneCategoryRiceDifficultyBeginner

Yields4 Servings

Prep Time10 minsCook Time25 minsTotal Time35 mins

1 cup Rice

2 tbsp Butter

1 cup Celery

1 20 oz can Pineapple chunks (in juice)

¼ tsp Red pepper flakes

½ cup Green onions

1 lb Chicken

2 tbsp Soy sauce

1 ½ cups Apricot marmalade

2 cups Asian style frozen vegetable blend

Prepare the Rice:

In a 2-1/2 quart sauce pan with tight fitting lid, add butter and melt over medium high heat.

Add celery and sauté until soft, about two minutes.

Add rice and sauté one minute more.

Add 1-1/4 cups water and juice ONLY from pineapple can.

Cover, bring to a boil and reduce heat to simmer.

Let simmer 20 minutes or until liquid is absorbed.

Stir in crushed red pepper flakes and green onions and set aside until ready to serve with chicken.

Prepare the Chicken:

Spray large sauté pan with non-stick cooking spray. Add chicken and cook for three to four minutes on each side.

While chicken is cooking, mix pineapple chunks, marmalade and soy sauce and add mixture to sauté pan with chicken.

Cook additional three to four minutes or until chicken is fully cooked and glazed with sauce.

Steam vegetables and serve with rice and chicken.

Notes:

Original Recipe Here

Ingredients