Heat oil in a large skillet, add chicken, onion and pepper strips and stir fry for about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl, then add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan, add pineapple chunks and heat through. Serve over rice.
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|Serving Size: 1 Serving (1295g)|
|Recipe Makes: 8|
|Calories from Fat: 32 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 7.7mg||2 %|
|Sodium 441.5mg||15 %|
|Potassium 472.1mg||12 %|
|Total Carbohydrate 266.1g||78 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 253.6g|
|Protein 25.3g||36 %|
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Calories per serving: 1225
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