Prep/Total Time: 25 minutes
1 medium green bell pepper, cut into 1 inch pieces
1 small onion, thinly sliced
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar
2 tablespoons cornstarch
1 package (12 ounces) frozen popcorn chicken
In a large skillet or wok, stir-fry the green pepper and onion in oil for 3-4 minutes or until crisp-tender.
Drain the pineapple, reserving the juice in a 2-cup measuring cup; set the pineapple aside.
Add enough water to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
In a large bowl, combine brown sugar and cornstarch.
Stir in pineapple juice mixture until smooth.
Gradually add to the skillet.
Bring to a boil; cook and stir for 3 minutes or until thickened.
Add pineapple.
Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Meanwhile, microwave chicken according to package directions.
Stir into pineapple mixture.
Serve immediately.
Yield: 4 servings.
Taste of Home
Best of Quick Cooking
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