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PINEAPPLE CASHEW CHICKEN

(Michigan State Fair)

2 cubes low-sodium chicken bouillon

1 pound boneless, skinless chicken breast, cut into strips

¼ cup strawberry vinegar

1 (20-ounce) can pineapple tidbits, drained; juice reserved

1 medium green or red pepper

½ cup sliced onions

½ cup sliced carrots

1 cup broccoli florets

¾ cup cashews

Hot cooked rice

In a large nonstick skillet, brown chicken strips; add onion and cook 1 minute longer. Remove pan from heat.

Dissolve the chicken bouillon in the reserved pineapple juice; add the vinegar and stir well. Add to the browned chicken. Return pan to medium heat. Stir in broccoli, carrots, pepper and cashews. Cook until vegetables are crisp-tender. Add the pineapple tidbits and serve over hot rice.