All-In-One Island Chicken With Pineapple And Tomatoes

Heat the oil on medium in an extra-deep 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the pan as you chop.

Cut the chicken into bite-size chunks, adding them to the skillet as you cut. After the first breast is added, raise the heat to medium-high. Cook, stirring from time to time.

While the chicken cooks, rinse, core and seed the green pepper and slice it into rings about 1/4 inch wide. Add the pepper slices to the pan and stir from time to time. Add the soy sauce, garlic, ginger, Worcestershire and black pepper. Drain the pineapple and set it aside. (Reserve the pineapple juice for another use, if desired.)

Add the tomatoes with their juice, broth, drained pineapple and rice to the skillet. Stir to mix well and moisten the rice. Cover the skillet, raise the heat to high, and bring the mixture to a boil. Continue to boil until the chicken is done and the rice is tender, about 5 to 6 minutes.

Meanwhile, combine the cornstarch and water in a small container that has a lid and shake until the lumps disappear. Set aside. When the chicken is done, reduce the heat to medium. Shake the cornstarch mixture again and add the mixture to the skillet a little at a time, stirring constantly, until the broth is about as thick as heavy cream, 1 to 2 minutes. (Reduce the heat to medium-low if the sauce starts to stick.)

Serve at once, passing more soy sauce at the table, if desired.