I found this recipe when I was browsing the internet, and it turned out to be really good. Of course, I tweaked it a little, by adding more vegetables. I made it with green bell peppers, but I think that next time I will use the red ones for more color. I make my cooked rice in a rice cooker, with 1 part brown rice to 4 parts white rice, since Al won’t eat brown rice by itself, and I’m trying to get us to eat more non-processed food whenever possible. Al did really like this and asked me to make it again!
1 lb boneless, skinless chicken breast, cut into cubes
1 (20 oz) can pineapple chunks in juice
2 bell peppers, diced
1 bunch green onions, sliced, both white and green
1/4 C soy sauce
1/2 C seasoned rice vinegar
1/4 C brown sugar
1/4 C flour
Put flour and brown sugar into a bowl and mix together thoroughly. Add the soy sauce and vinegar, and drain the pineapple juice into the bowl, reserving the pineapple chunks and mix together.
In a large skillet or wok coated with non-stick cooking spray, cook and stir chicken until done. Add onions and bell peppers, and stir until hot. Add reserved pineapple and sauce and bring to a boil. Serve on cooked rice.