Pineapple Sweet and Sour Chicken

Chunky vegetables, chicken and tangy-sweet sauce ...

Makes 6 Servings

3 Member Ratings


2 cups Minute® White Rice, uncooked
1 can (20 oz.) pineapple chunks
2 Tbsps vegetable oil
1 medium green or red bell pepper, cut into chunks
1 medium onion, cut into chunks
1/2 cup mushrooms, sliced
1 lb boneless skinless chicken, cut into 1-inch pieces
1 cup sweet and sour sauce
2 Tbsps less sodium soy sauce


  • Prepare rice according to package directions.
  • Drain pineapple; reserve 2 tablespoons juice.
  • Heat oil in a large skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are tender-crisp. Remove vegetables from skillet; set aside.
  • Cook chicken in same skillet, until chicken is browned and cooked through. Add vegetables back to skillet with sweet and sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through.
  • Serve over hot cooked rice.