Pineapple Chicken

1 pound chicken, cut in 1 inch cubes

1 red pepper, cut in 1 inch pieces

1 onion, chopped

1 teaspoon mince garlic

20 ounce can of pineapple chunks, drained with liquid reserved

1/4 cup low sodium soy sauce

3 tablespoons brown sugar

1/2 teaspoon cayenne pepper

1 tablespoon olive oil

1.5-2 cups rice

Pineapple liquid and water to equal 3 cups

2-3 teaspoons chicken soup base

Brown the chicken in large cast iron and set aside.  Add the pepper, onion, and garlic to the pan and sauté for a few minutes.  Add remaining ingredients and return chicken to pan.  Bake at 350 until rice is soft and chicken is cooked through.