1 (8 oz.) can pineapple slices or chunks in own juice
¼ tsp. glucomannan powder
½ tsp. grated ginger root or ⅛ tsp. ground ginger
¼ tsp. salt
1 tsp pineapple extract
½ (8 oz.) can (1/2 c.) sliced water chestnuts, drained (optional)
2 c. Minute Rice Multi-Grain Medley or brown rice
1 bell pepper, sliced and chopped into 1" pieces
Instructions
Spray skillet with coconut oil cooking spray.
Preheat skillet over medium heat.
Add chicken. Cook over medium heat 8 to 10 minutes or until tender and no longer pink, turn to brown evenly.
Remove from skillet. Keep warm.
Meanwhile drain pineapple chunks (discard juice or give to the kids).
Add ½ cup of water. Stir in ginger root (ginger), pineapple extract and salt.
Add to skillet.
Sprinkle glucomannan powder over sauce while cooking and stirring until thick and bubbly.
Gently stir in pineapple, peppers and water chestnuts. Heat through.
Notes
On serving platter or 4 plates arrange rice (hot) and chicken. Spoon sauce over chicken. You can use peaches instead of pineapple chunks. But it's better with pineapple.