Chicken Sweet 'n Sour

WHAT YOU WILL NEED:

1 can (20 oz.) Dole pineapple chunks
1 pound boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon vegetable oil
2 carrots, thinly sliced
1 green or red bell pepper, seeded, chunked
1 medium onion, chunked
1 clove garlic, minced
1/2 cup ketchup
1/3 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon ground ginger
Grated peel and juice from 1 lemon
3 cups hot cooked rice

HERE'S HOW:

1. Drain pineapple, reserve juice.
2. Cut chicken into bite-size pieces. Season with salt and pepper. In large nonstick skillet, brown chicken in oil, in two batches, if necessary. Reduce heat. Add carrots, bell pepper, onion and garlic. Cover, simmer 5 minutes.
3. Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and lemon juice. Stir into skillet. Cover, simmer 5 minutes longer. Stir in pineapple until heated through. Serve with rice.

Nutrition Goal: Low fat; saturated fat free; low cholesterol; good source of fiber; rich in Vitamin A and C.