Ingredients for 4 servings:
1. 1 1/2 lbs chicken breasts (4)
2. 1 (8 ounce) can crushed pineapple, undrained
3. 1/3 cup mango chutney
4. 1 teaspoon coarse grain mustard
5. 3 cups cooked brown rice, chilled for at least 30 minutes
6. 1 (15 ounce) can mandarin orange segments, drained & liquid reserved
7. 1 1/2 tablespoons soy sauce
8. 1 tablespoon sesame oil
9. 1 tablespoon rice vinegar
10. 1/4 teaspoon ground ginger
11. 1 teaspoon sriracha sauce
12. 3 green onions, thinly sliced
13. 2 celery ribs, sliced
14. 1 (8 ounce) can water chestnuts, drained & diced
15. salt & pepper, to taste

Directions:
1. Preheat oven to to 350°F.
2. Sprinkle salt and pepper on both sides of chicken and place in a sprayed 8 x 8-inch baking dish.
3. Mix together crushed pineapple (with liquid), mango chutney, and mustard, then pour over chicken. Bake for 45 minutes, or until chicken is done.
4. While chicken is cooking, whisk together a 1/2 cup of the mandarin orange liquid with soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using).
5. Add the dressing, green onions, celery, and water chestnut to rice. Mix well. Gently stir in mandarin orange segments.
6. Chill rice salad until chicken is done, then serve.