This recipe is a creation from my husband, with whom I'm happy to share kitchen duties.

Jim enjoys being creative, and here's a simple recipe he came up with earlier this week.My favorite part is the sweetness from the pineapple.Serve it on a bed of rice, and it's practically a one-dish meal.Chicken with Pineappleand Vegetables2 pounds boneless, skinless chicken breasts1 cup flourHalf teaspoon saltQuarter teaspoon black pepperQuarter teaspoon garlic powder1 medium sweet onion, chopped1 red pepper, sliced into strips1 small can water chestnuts, sliced1 20-ounce can of pineapple tidbits3 carrots, peeled and sliced on the diagonalHalf teaspoon sesame oil2 tablespoons olive oilCut chicken breasts into Half-inch slices. Dredge in flour, seasoned with salt, pepper and garlic powder.Heat 2 tablespoons olive oil in a large frying pan; add sesame oil. Fry chicken on each side, about 2 minutes or until browned; set aside.Add the rest of the ingredients to the same pan with the juice from the pineapple.Sauté until crisp-tender; return chicken to the pan. Simmer covered for 10 minutes.Serve over rice cooked with chicken stock instead of water for even more flavor.For past recipes from this column, go to

www.tnonline.com/lifestyle/comfort-and-joy.