2 pounds chicken breast
1/2 cup chopped onion
1 large red sweet pepper, cut into ¾-inch squares
1 8-ounce can pineapple chunks (juice pack)
1/4 cup frozen orange juice concentrate, thawed
2 T. Low Sodium soy sauce
1/8 tsp. ground cloves
2/3 C. long grain rice
1 C. chicken broth
Parsley sprigs or paprika

Place chicken pieces, onion, and red pepper into a large plastic bag set in a deep bowl. In a small mixing bowl stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves. Pour pineapple mixture over chicken mixture in bag. Seal bag. Marinate the mixture in the refrigerator for 4 to 24 hours, turning bag occasionally. Before baking, drain chicken, reserving marinade and vegetables. Set chicken aside. Place uncooked rice in a 12×71/2×2-inch baking dish. Stir chicken broth and the reserved marinade-vegetable mixture into rice. Top with chicken pieces. Cover with foil. Bake in a 375° oven about 1 hour or till chicken and rice are tender. Garnish with parsley or sprinkle with paprika.