- Servings: 3-4
Ingredients:
| 2× 8-oz cans | Pineapple Chunks |
| 1× 2-cup | Packet of Boil-in-the-bag Rice |
| ⅓ cup | Soy Sauce |
| 1 tsp | Black Pepper, or to taste |
| 2 Tbsp | Cornstarch |
| 2 Tbsp | Sugar |
| ¼ tsp | Garlic Salt |
| 4 tsp | Vegetable Oil |
| 3 | Boneless, skinless chicken breasts, cut into 1" pieces |
| 1½ cups sliced | Zucchini |
| 1 cup | Coarsely Chopped Red or Green Bell Pepper |
Directions:
Drain pineapple and reserve juice. Cook rice according to instructions, adding 1/3 cup pineapple juice in place of 1/3 cup of the water; set aside. Combine soy sauce, remaining pineapple juice, black pepper, cornstarch, sugar and garlic salt then set aside. Cook and stir chicken in hot oil until lightly browned or no longer pink in center. Remove. Add zucchini and pepper to skillet, cook 3 minutes or until vegetables are crisp-tender. Stir and add soy sauce mixture; cook until heated through and sauce is thickened, then stir in pineapple chunks and chicken. Reduce heat to simmer for a few minutes to heat pineapple. Serve over rice and pass around additional soy sauce.
