Cooking Directions

• Cook the rice according to the package directions.  While the rice is cooking, drain the pineapple, reserving the juice.
• Stir the cornstarch, pineapple juice and soy sauce in a small bowl with a fork until the mixture is smooth.
• Season the chicken as desired.  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
• Add the remaining oil to the skillet. Add the peppers and cook until tender-crisp. Stir the picante sauce, pineapple and cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Season to taste.  Serve the chicken and sauce over the hot cooked rice.

Ingredients

• 1 cup uncooked long grain white rice
• 1 can (about 20 ounces) pineapple chunks
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1.25 pounds skinless, boneless chicken breast halves, cut into strips
• 2 tablespoons vegetable oil
• 2 medium red bell pepper or green bell peppers, cut into 1-inch pieces (about 2 cups)
• 1.5 cups Pace® Picante Sauce