San Antonio Sweet & Sour Chicken

4 Servings

1 (20-oz.) can pineapple chunks in heavy syrup
2 TBSP. cornstarch
2 TBSP. soy sauce
2 TBSP. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
2 medium green or red peppers, trimmed, seeded and cut into 1-inch pieces (about 2 cups)
1-1/2 cups Pace Picante Sauce
4 cups hot cooked rice


Drain pineapple, reserving syrup. In cup, mix cornstarch, syrup and soy sauce until smooth; set aside. In medium skillet over medium-high heat, heat 1 TBSP. oil. Add chicken in two batches and cook until browned, stirring often. Set chicken aside.

Reduce heat to medium. Add remaining oil. Add peppers and cook until tender-crisp. Add Picante sauce and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve sweet-and-sour mixture over rice.