1 cup white rice, cooked 1 cup diced canned pineapple 1/3 cup chopped chives 3 tablespoons butter 6 tablespoons frozen lemonade concentrate, thawed 3 tablespoons soy sauce 1 tablespoon brown sugar 4 boneless, skinless chicken thighs

In large skillet, stir rice, pineapple, chives and butter over medium-high until warm, 3 to 5 minutes; season. In medium skillet, whisk next 3 ingredients. Add chicken, cover and cook over medium, 8 minutes. Uncover, turn chicken and cook over medium-low, basting, until sauce thickens and chicken is firm and cooked through, about 7 minutes. Serve with rice.