Festive Sweet And Sour Chicken - cooking recipe

Ingredients

1 can pineapple chunks
1 medium green pepper, cut in 1 inch squares
1 medium onion, cut in 1 inch squares
2 T. vegetable oil
1 lb. boneless, skinless chicken breasts, cubed
2 jars (10 oz. each) sweet and sour sauce

Preparation

Drain pineapple; reserve 2 T. juice.
Cook chicken in hot oil until no longer pink inside.
Add peppers, onions, and pineapple chunks to pan.
Stir in sweet and sour sauce, and reserved juice and cook until vegetables are crisp-tender.
Serve over rice.