Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet. Cook 6 to 8 minutes or until chicken is deep golden brown, turning once. Arrange in baking dish.

In same skillet, heat remaining 1 tablespoon oil over medium heat. Add bell pepper, green onions, garlic, jalapeno and ginger root. Cook 5 minutes or until bell pepper starts to soften, stirring frequently. Stir in pineapple, chutney, brown sugar and curry powder. In small bowl, mix chicken broth and cornstarch; stir into pineapple mixture. Bring to a boil. Stir in beans. Pour mixture over chicken in baking dish. Cover dish with foil. Bake 20 minutes. Uncover; bake 10 minutes longer or until mixture is bubbly and chicken is no longer pink in center (meat thermometer inserted in thick part of breast should read 165°F).

Meanwhile, in 2 & 1/2-quart saucepan, bring water to a boil. Stir in rice; cover. Reduce heat; simmer 15 to 20 minutes or until rice is tender and water is absorbed.

Remove chicken to cutting board; cut crosswise into thick slices. Arrange chicken and rice on individual plates. Top with bean and pineapple mixture.