Ingredients:
1 lb. boneless skinless chicken breasts, or tenders
1 Tbsp vegetable oil
1 onion, diced (original recipe called for red onion, but I used yellow)
1/2 green bell pepper, chopped
1 (20 oz) can of pineapple chunks (really any size depending on how much pineapple you like)
Juice from the 20 oz can of pineapple
3 Tbsp. soy sauce
3 Tbsp. brown sugar
Directions:
Heat large skillet over medium high heat.
Add oil and let warm.
Add chicken and brown, about three minutes.
Add onion and peppers and cook until onion is translucent, about 5 minutes.
In a small bowl, combine pineapple juice, soy sauce, and brown sugar.
Add to skillet, along with pineapple chunks.
Let sauce reduce down and thicken (can add cornstarch and water slurry to thicken).
Serve over rice.
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