Mowie Maui Chicken

• 4 boneless skinless chicken breast halves, cut into 1" cubes
• 2 1/2 cups low-sodium reduced-fat chicken broth
• 1 can (14 oz) pineapple tidbits in juice, undrained
• 1 1/2 cups uncooked long-grain rice
• 3/4 cups finely-chopped carrots
• 1/2 cup chopped sweet red peppers and green peppers
• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soya sauce
• 2 tablespoons white vinegar
• 2 garlic cloves, minced
• 3/4 cups chopped green onions

Instructions:
Spray a large saucepan with non stick spray. Add chicken. Cook over medium-high until no longer pink.
Add remaining ingredients, except green onions. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until rice is tender. Stir occasionally.
Alternately, place rice in crockpot top with the seared chicken. Add the remaining ingredients, except green onions. Cover and cook on LOW for 6 to 8 hours or HIGH for 2 1/4 to 3 hours, until rice is tender.
Stir in green onions during last 5 minutes. Serve immediately.
This recipe yields 4 servings (generous portions).