Easy Pineapple Sweet 'n Sour Chicken

By longhornfans

Ingredients

• 20 ounces pineapple chunks
• 1 medium green bell pepper, cut into chunks
• 1 medium onion, cut into chunks
• 1/2 cup sliced mushrooms
• 8 ounces water chestnuts, drained
• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 cup sweet and sour sauce
• 2 tablespoons low sodium soy sauce
• Hot Cooked Rice
• Chow Mein Noodles (optional)

Preparation

Step 1

1. Drain pineapple chunks, reserving 2 Tbsp juice.

2. In a large skillet, heat vegetable oil. Cook bell pepper, onion, mushrooms, and water chestnuts in hot oil, over medium heat, until crisp tender. Remove vegetables, set aside.

3. Cook chicken chunks until browned. Add vegetables back to skillet with sauces, pineapple, and reserved pineapple juice. Heat through.

4. Serve over hot cooked rice.

5. Top with chow mein noodles, if desired.