4 Servings 30 min Cook
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
12 Oz Chicken Breast
3 Tbsp Ketchup
2 Tbsp Soy Sauce
3 Tbsp Sugar
1/2 Can (15 oz) Pineapple
Heat olive oil in a pan on medium heat
Add in onions and peppers; sauté until golden brown, 5-7 minutes
Add chicken and continue to stir-fry until no longer pink inside
Combine together the ketchup, soy sauce, Splenda (or sugar), and pineapple juice, and add to the pan
Lower heat and cover, simmering for 20 minutes
Before serving, top with pineapple chunks.
Enjoy!
