Yield: 4 servings
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1 can (20 ounces) pineapple chunks in juice
2 boneless skinless chicken breasts
salt and pepper to taste
1 teaspoon vegetable oil
2 carrots, thinly sliced
1 green pepper, seeded and chunked
1 medium onion, chunked
1 clove garlic, pressed
1/2 cup ketchup
1/2 cup brown sugar, packed
1 tablespoon cornstarch
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon ginger
grated peel and juice from 1 lemon
2 cups hot cooked rice

Cooking time: 15 minutes
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Drain pineapple; reserve juice.
Cut chicken into bite-sized pieces.
Season with salt and pepper.
In a large nonstick skillet, heat oil over medium-high heat; brown chicken, turning once.
Reduce heat.
Add carrots, bell pepper, onion and garlic to skillet.
Cover; simmer 5 minutes.
Combine reserved juice, catsup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and lemon juice in a small bowl until blended.
Stir in pineapple; heat through. Serve over rice.

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