1 pound skinless, boneless chicken breast halves
1 (4 ounce) can crushed pineapple with juice
1 (2.8 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon white sugar for garnish
2 teaspoons butter
2 cups chopped cooked chicken
Place chicken thighs in a large shallow dish or pan. Add pineapple, tomato, salt, paprika, sugar, butter and chicken to the pot. Mix gently, but thoroughly coat. Pour mixture into the pot.
Cover and add chicken, letting it soak in the liquid.
Bring water to a boil. Add rice and stir to coat. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink, about 20 minutes.
Remove chicken from the pot, discard - liquid should be thick. Drain well and set aside.
Place chicken in aluminum foil-lined dish. Add chicken stock and pineapple juice, and mix well to coat. Transfer chicken to a small roasting pan and place in oven.
Roast for about 1 hour, turning chicken once.
Meanwhile, prepare chicken garnishments:
In a large bowl, combine pineapple, tomato, salt, paprika, sugar, butter, chicken, pineapple garnishments, pineapple, tomato, salt, paprika, sugar, butter and chicken over low heat, stirring often. Continue to stir and cook for 15 to 20 minutes, stirring occasionally, until chicken is cooked through and juices run clear.
⭐ ⭐ ⭐ ⭐ ⭐