6 skinless chicken breasts
1-1/2 cups long-grain white rice
4 cloves of minced garlic
1 cup of chicken boullion
1 cup of orange juice
1-1/2 teaspoon of ground ginger
1 tablespoon of ketchup
2 tablespoons of honey
3 tablespoons of rice vinegar
1 tablespoon of soy sauce
1 20-ounce can of pineapple chunks
Spray a skillet with non-stick cooking spray. Brown the chicken over high heat for 4 minutes on each side then set it on a plate. Put the rice and garlic in the pan and cook the mixture until the rice is translucent. Place the chicken over the rice and add all the other ingredients. Bring the ingredients to a boil and simmer, covered, on low heat until the rice is cooked. This should take about 30-35 minutes.