TROPICAL CHICKEN

This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper.—Leah Johnson, Pearl City, Hawaii





* 6 Servings
* Prep: 30 min. Cook: 55 min.

Ingredients

* 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
* 3 tablespoons canola oil, divided
* 3/4 cup chopped onion
* 2 garlic cloves, minced
* 3 medium tomatoes, peeled and chopped
* 3 cups fresh or canned pineapple chunks
* 1 can (8 ounces) sliced water chestnuts, drained
* 1/4 cup pineapple juice
* 1 red hot pepper (4-1/2 to 5 inches), seeded and chopped
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound fresh snow peas
* 1 tablespoon minced chives
* Hot cooked rice

Directions

* In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
* In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper.
* Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 451 calories, 24 g fat (6 g saturated fat), 102 mg cholesterol, 396 mg sodium, 24 g carbohydrate, 4 g fiber, 35 g protein.