Recipe: Chicken Breasts and Pineapple Curry Rice with Cashews

CHICKEN BREASTS AND PINEAPPLE CURRY RICE

1 fresh pineapple
1 pound boneless skinless chicken breast halves, cut into cubes
2 tablespoons vegetable oil
1 (14.5 oz) can chicken broth
1 cup uncooked long grain rice
1 1/2 teaspoons curry powder
1/2 cup finely chopped red bell pepper
1/2 cup sliced green onions
1 cup roasted cashews or peanuts

Twist off crown from pineapple. Cut pineapple in half lengthwise. Refrigerate one half for later use. Cut remaining half in half. Core and skin fruit; chop fruit. Set aside.

Cook and stir chicken in hot oil in large skillet until browned. Stir in broth, rice and curry. Bring to boil. Reduce heat; cover and cook 25 minutes or until rice is done.

Stir in pineapple, bell pepper and green onions. Cook 2 to 3 minutes or until heated through. Stir in cashews.

Makes 6 servings
Source: Dole