Rainbow Chicken

A couple years ago I was in the kitchen with Chicken breasts out for dinner.  Tired of the same old dishes, I began grabbing things out of the pantry that sounded good.
Thankfully,  John is very good about trying whatever I mix up.  He is a great food critic.  Good thing, because when I'm in the mood, it's hard to tell what I may come up with.
Unless it's baking, I'm not good with measuring things.... It's all to taste, or smell, in my case, I seldom taste what I cook while cooking, I just smell it.
Anyway, I came up with, what John dubbed, Rainbow Chicken.

Jerk marinade
2 chicken breasts, cut in chunks
Red pepper
1 can mixed tropical fruit (drain, but save juice)
1 clove shallot
Peanut oil
Cumin
Curry powder
1 cup Rice
2 cups water

Marinate chicken chunks in jerk marinade at least an hour.

Cook 1 cup rice in 2 cups water and set aside.

Heat peanut oil in wok (can use skillet)
Sautee' red peppers and shallots in peanut oil. Add cumin and curry, about a tsp each, again, I'm not good about measuring.
Next, add chicken chunks.
When chicken is almost done, add drained tropical mixed fruit and about 1/2 of the juice.  Simmer til fruit is warm and chicken is done.
Serve over rice.
Can sprinkle with fresh coriander or cilantro for garnish.

Note: It's best to heat your wok to med temp, then add oil and heat before adding ingredients.

Enjoy!