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Ingredients Nutrition

  • 12 ounces chicken breast tenders
  • 14 teaspoon salt
  • 18-14 teaspoon ground red pepper
  • 1 teaspoon cooking oil
  • 1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
  • 1 small banana pepper, seeded and chopped
  • 34 cup unsweetened pineapple juice
  • 1 teaspoon cornstarch
  • 2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
  • 2 cups hot cooked quick-cooking brown rice


  1. Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes.
  2. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
  3. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly.
  4. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.

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