Recipe from Sarah from Uncle Ben's Rice
Serves 4
1 c rice
4 boneless skinless chicken breasts
1 8 oz. can pineapple chunks in juice
2 tbsp soy sauce
2 tbsp peanut oil
1 c apricot or pineapple marmalade (or apricot preserves)
Prepare rice according to package directions. Heat oil in large skillet. Add chicken breast and cook for 3 to 4 minutes on each side. Add juice from pineapple to chicken in skillet just before chicken has finished cooking. Mix pineapple chunks, marmalade and soy sauce. After pineapple juice has evaporated from skillet, add marmalade mixture to chicken. Cook until sauce is a glaze. Remove from heat and serve with rice.
Nutrition Facts per Serving: 469 calories, 36g protein, 66g carbs, 2g fat
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