Quick Caribbean Chicken

Ingredients

• 12  ounces chicken breast tenderloins or skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
• 1/4  teaspoon salt
• 1/8  to 1/4 teaspoon ground red pepper
• 1  teaspoon cooking oil
• 1  medium sweet potato, peeled, halved lengthwise, and thinly sliced
• 1  small fresh banana pepper, seeded and chopped
• 3/4  cup unsweetened pineapple juice
• 1  teaspoon cornstarch
• 2  unripe bananas, quartered lengthwise and sliced 3/4 inch thick
• 2  cups hot cooked brown rice
•   Snipped fresh cilantro (optional)

Directions

Sprinkle the chicken strips with salt and ground red pepper.

In a large nonstick skillet cook chicken in hot oil over medium heat for 3 minutes. Add the sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or just until sweet potato is tender.

Meanwhile, in a small bowl stir together pineapple juice and cornstarch. Add juice mixture to chicken mixture in skillet. Cook until juice mixture is bubbly, stirring gently. Add the banana pieces; cook and stir for 2 minutes more.

To serve, divide the hot brown rice among 4 shallow bowls. Top with the chicken mixture. If desired, garnish with snipped fresh cilantro.