Cooking Directions

• Drain the pineapple, reserving the juice. Stir the cornstarch, sugar, ginger, soy, picante sauce and reserved pineapple juice in a small bowl until it's smooth. Set the mixture aside.
• Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. Add the peppers and stir-fry until they're tender-crisp. Set them aside.
• Remove the pan from the heat. Spray it with vegetable cooking spray and increase the heat to medium-high. Add the chicken in 2 batches and cook until it's well browned and cooked through, stirring often. Set the chicken aside.
• Stir the cornstarch mixture and add it to the skillet. Cook until the mixture boils and thickens, stirring constantly. Stir the pineapple in the skillet. Return the chicken and the peppers to the skillet and heat through. Serve over the rice. Garnish with the parsley.

Ingredients

• 1 can (about 20 ounces) pineapple chunks in juice
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 0.5 teaspoon ground ginger
• 2 teaspoons soy sauce
• 0.5 cup Pace® Picante Sauce
• 2 medium green pepper or red bell peppers, cut into strips (about 3 cups)
• 1 pound boneless, skinless chicken breast, cut into strips
• 4 cups hot cooked white rice, cooked without salt
• 1 tablespoon fresh parsley for garnish