Pineapple Sweet and Sour Chicken

By Mimimidge

Ingredients

• 2 cups of cooked rice
• 1 20 oz. can pineapple chunks
• 2 Tbs. vegetable oil
• 1 medium red or green pepper cut into chunks
• 1/2 cup mushrooms sliced
• 1 can water chestnuts sliced
• 1 can baby corn, drained
• 1 lb. boneless, skinless chicken breasts cut into 1 inch pieces
• 1 cup sweet and sour sauce
• 2 Tbs. soy sauce

Details

Servings 6

Preparation

Step 1

Prepare rice according to package.

Drain pineapple reserve 2 Tbs. juice.

Heat oil in large skillet or wok over medium heat. Add peppers, onions, mushrooms cook until vegetables are tender crisp. Remove vegetables from skillet set aside.

Cook chicken in same skillet until browned and cooked through. Add vegetables back to skillet as well as water chestnuts and baby corn, add sweet and sour sauce, soy sauce and pineapple juice.

Heat. Serve over rice.