Easy Pineapple Sweet 'N Sour Chicken

1. 1

   Drain pineapple chunks, reserving 2 Tbsp juice.

2. 2

   In a large skillet, heat vegetable oil. Cook bell pepper, onion, mushrooms, and water chestnuts in hot oil, over medium heat, until crisp tender. Remove vegetables, set aside.

3. 3

   Cook chicken chunks until browned. Add vegetables back to skillet with sauces, pineapple, and reserved pineapple juice. Heat through.

4. 4

   Serve over hot cooked rice.

5. 5

   Top with chow mein noodles, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.