In a large non-stick skillet, heat oil over medium high heat.

Season chicken strips with salt and pepper and add to pan.

Brown chicken and remove to plate.

Add  green peppers and cook for 2 minutes.

Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.

Simmer until sauce begins to reduce.

Stir in cornstarch mixture and bring liquid to a simmer.

Stir in chicken strips and cook for 5 minutes.

Serve over rice.

This was one of my favorites growing up!

You can also substitute snow peas for the green peppers and add steamed baby carrots and it is delicious.

I hope you enjoy.