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Prep Time

Prep Time

20 min

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Total Time

30 min

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Calories per serving


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Ingredients (11)
  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 1/2 cup ketchup
  • 1/4 cup DOLE Green Onions, sliced
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 2 tablespoons vegetable oil, divided
  • 1 cup* red or green bell pepper, chopped
  • 1 cup* snow peas
  • 1 pound boneless, skinless chicken breasts, cubed
  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.
  5. *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.