boneless skinless chicken breasts or thighs, cut into thin strips
pineapple chunks, drained
green bell pepper chunks
1MIX Pineapple & Chili Sauce, brown sugar and soy sauce in small bowl until well blended. Set aside.
2HEAT oil in large skillet or wok on medium-high heat. Add chicken; stir-fry 5 minutes or until no longer pink. Remove from skillet.
3ADD pineapple, bell pepper and onion to skillet; stir fry 4 minutes or until tender-crisp. Add sauce mixture; bring to boil. Reduce heat to low. Return chicken to skillet; cook 2 minutes or until heated through.
Nutrition information coming soon.
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