Chicken Pineapple Curry


2 cups cooked white rice, kept warm
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, cut into bite-size pieces
1 can (12 fl. oz.) Evaporated Milk
1 1/2 teaspoons cornstarch
1 to 2 teaspoons yellow curry powder or to taste
1 chicken flavor bouillon cube
1/4 teaspoon powdered ginger
1/8 teaspoon red pepper flakes or to taste
1 red bell pepper, cut into 1/2-inch pieces
3 cups fresh or frozen broccoli florets, thawed and drained
1 can (8 oz.) pineapple chunks in juice, drained

HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 3 minutes or until chicken is no longer pink. Reduce heat to medium; stir in evaporated milk, cornstarch, curry powder, bouillon cube, ginger and red pepper flakes. Continue cooking until mixture begins to gently simmer and bouillon is dissolved.

STIR in red pepper and broccoli (if using frozen broccoli, add for last 3 minutes). Cover; gently simmer for 6 minutes until broccoli is tender. Remove from heat; stir in pineapple. Serve with cooked rice.