can pineapple chunks, drained, 1/2 cup juice reserved
2
tbsp white vinegar
2
tbsp soy sauce
4
flour
1
tbsp ketchup
2
ground ginger
1 1/4
lb skinless, boneless chicken breasts, cut into 2-inch pieces
1/4
tsp salt
1/4
tsp pepper
1
tbsp olive oil
1
red bell pepper, cut into 1-inch pieces
cooked white rice
Directions
1.
In a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 teaspoons flour, ketchup and ginger. In another bowl, toss the chicken with the remaining 2 teaspoons flour, salt and pepper.
2.
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned. Add the bell pepper and cook, stirring, about 2 minutes until crisp-tender. Stir in the pineapple chunks.
3.
Whisk the pineapple juice mixture into the chicken mixture, and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through. Serve with rice.
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By
Heather
