3/4 c. chicken broth, canned or homemade, fat-skinned
6 oz. can (3/4 c.) pineapple juice, unsweetened
1/2 lb. chicken fillets (skinless, boneless breast of chicken)
2 bell peppers (1 green, 1 red)
1 lg. Spanish onion
2 tbsp. soy sauce
Optional: pinch of anise seed or fennel seed

Advance preparation: Simmer broth and pineapple juice 2 minutes in a large non- stick skillet or electric fry pan to reduce liquid. Cut chicken fillets into bite-size chunks. Cut peppers into 2-inch squares, discarding tops and seeds. Peel and halve onion, then slice thinly.

To prepare dish: Simmer peppers 2 minutes in broth mixture. Stir in onions, soy sauce and anise. Cook and stir 1 minute. Stir in chicken. Cook and stir until chicken is white and opaque and nearly all the liquid has evaporated, forming a rich glaze. Makes 2 servings, about 215 calories each.