Hawaiian Chicken
Contributed by Kelly

Recipe By     : Real Food for Real People
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Diabetic
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Chicken pieces -- boneless, skinless
   2      cubes         Low Sodium Chicken broth -- (bullion)
   1      tablespoon    Margarine
   1      cup           Green Pepper -- diced
   1      cup           Radishes -- thinly sliced
   1      cup           Pineapple Chunks -- canned, unsweetened
     1/2  cup           Pineapple Juice -- (from can)
   1      teaspoon      Soy Sauce, low sodium
   2      tablespoons   Flour
   1      dash          Black Pepper
   4 1/2  cups          Rice -- cooked
                        Chow Mein Noodles -- optional

In a large skillet, simmer the chicken in 2  cups of water with bouillon
cubes. Remove meat from bones and cut into 1 inch cubes. Save 1 cup of
chicken broth. While chicken is cooking, melt margarine in frying pan or wok
and saute the radishes, green peppers, and pineapple until crisp tender, but
not brown. (This is a good time to cook the rice.) Mix 1 cup saved chicken
broth with pineapple juice and soy sauce. Add to mixture in pan.  Mix flour
with 1 Tbsp. cold water and stir to remove lumps. Add to vegetables. Next,
add  chicken and pepper, then cook until everything is heated through.
Serve over rice.  If desired, sprinkle chow mein noodles on each serving.