Here's a recipe that'll give you some fruit and vegetables!

Ingredients:

• Non-stick cooking spray
• 1- 8 Oz. can Del Monte Pineapple Chunks
• 1 Tbsp. cornstarch
• 1/3 C Laura Lynn apple cider vinegar
• 1/4 C Laura Lynn firmly packed brown sugar
• 1/8 tsp. black pepper
• 2 Peppers (1 red, 1 green) cut into thin strips
• 1 Med. onion, thinly sliced
• 1 Lb. boneless skinless chicken breasts - cut into 1/2 inch strips
• (Serve over Uncle Ben's Instant Rice)

Directions:

Drain pineapple and reserve juice. Combine pineapple juice, cornstarch, vinegar, sugar and black pepper in a small bowl and set aside. Spray large skillet with non-stick spray. Cook and stir bell peppers and onions until slightly tender and then remove. Spray skillet again and cook chicken 2-3 minutes until it browns. Stir in reserved juice mixture and cook 2-3 minutes or until chicken is cooked and sauce has boiled and thickened. Add vegetables and pineapple, heat and stir. Serve over rice.

Nutritional Infor Per Serving

(without rice)

235 calories, 2 gms fat, 66 mg cholesterol, 80 mg sodium