1.5poundsboneless skinless chicken breastscut into 1-inch pieces
1red bell pepperchopped
1green bell pepperchopped
In a medium bowl, whisk together all the sauce ingredients. Set aside.
Toss the chicken with the cornstarch until well coated.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add in the chicken and cook until golden and no longer pink in the center. Transfer to a plate and set aside.
Wipe out the skillet and add in the remaining olive oil. Sautee the onion, red bell pepper, and green bell pepper until crisp tender, about 5 minutes. Add in the chicken, sauce, and pineapple. Simmer until thickened. Serve over rice and enjoy!
To make this recipe gluten free, use tamari instead of soy sauce.
To substitute fresh pineapple: use 1 ½ cups chopped pineapple. Replace the pineapple juice with chicken broth and increase the sugar by ¼ cup.