4 boneless, skinless chicken breasts, rinsed and blotted dry (4 ounces each) 

1 tsp. sesame oil 

1 T. madras curry powder 

1/2 C. orange juice 

1/2 tsp. red pepper flakes 

1 C. chopped pineapple 

1/2 C. orange segments, seeded and chopped 

1/2 C. chopped red bell pepper 

1/2 C. finely chopped onion 

1/2 C. light coconut milk 

 

1/2 T. sesame oil 

2 cloves garlic, finely chopped 

3/4 T. finely chopped crystallized ginger 

5 scallions, finely sliced 

2 T. chopped red bell pepper 

1 1/2 C. uncooked rice 

2 T. tamari 

2 T. brown sugar 

2 C. rice vinegar 

3 C. hot water 

 

To make the chicken: Place the chicken in a bowl. Combine the oil, curry powder, orange juice, and red pepper flakes. Pour over the chicken. Marinate in the refrigerator for 20 minutes. Coat a large nonstick skillet with cooking spray. Remove the chicken from the marinade, reserving the marinade. Cook the chicken over medium-high heat for 10 minutes. Remove the chicken from the skillet and cover it with aluminum foil. Add the pineapple, orange segments, bell pepper, and onion to the skillet. Cook for about 5 minutes, or until the pepper is cooked. Add the coconut milk and the reserved marinade. Bring to a boil. Reduce the heat and let it simmer for 5 minutes. Return the chicken to the skillet. To make the rice: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, and scallions. Cook for 2 to 3 minutes, or until the vegetables are aromatic. Add the pepper. Cook for another minute. Add the rice, tamari, sugar, vinegar, and water. Cook for another 18 to 20 minutes, or until the rice is tender. Serve with the chicken.