Sweet and Sour Chicken

Ingredients

• 20 oz unsweetened pineapple chunks, undrained

• 3 Tbs. white wine vinegar

• 3 Tbs. low sodium soy sauce

• 3 Tbs. ketchup

• 1½ Tbs. cornstarch

• 1½ Tbs. brown sugar

• 2 tsp. low sodium Worcestershire sauce

• ½ tsp. ground ginger

• ¼ tsp. garlic powder

• Vegetable cooking spray

• ¾ lb. chicken breast meat cut into 1 inch cubes

• ½ small sweet red pepper julienne cut

• ½ small green pepper julienne cut

• 4 Cups cook long-grain rice

Preparation

Drain pineapple chunks, reserving juice.  Set pineapple chunks aside.  Combine juice, vinegar, and next 7 ingredients in small bowl; stir well, and set aside.  Coat large nonstick skillet with cooking spray;  place over medium high heat until hot.  Add chicken; cook 5 minutes or until chicken is browned on all sides.  Add pineapple and pepper strips; cook 2-3 minutes or until pepper is crisp-tender, stirring constantly.  Gradually stir pineapple juice mixture into chicken mixture.  Cook over medium heat, stirring constantly, until thickened and bubbly.  Serve chicken mixture over rice.