Spicy Oriental Stir-Fry

WHAT YOU WILL NEED:

1 can (20 oz.) DOLE Pineapple Chunks
1/2 cup ketchup
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 tablespoons vegetable oil, divided
1 cup coarsely chopped green or red bell pepper*
1 cup snow peas*
1 pound boneless, skinless chicken breasts, cubed
1/4 cup sliced green onions
Hot cooked rice

HERE'S HOW:

1. Drain pineapple; reserve 2 tablespoons juice.
2. Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
3. Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add bell pepper; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
4. Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.

*TIP: Substitute 1/2 package (16 oz.) frozen Oriental vegetable medley for bell peppers and snow peas, if desired. Add frozen vegetables in step 3 above, cook 3 to 4 minutes. Proceed as above.

Nutrition Goal: Good source of potassium, Vitamin A and Iron; rich in Vitamin C.