Sweet and Sour Chicken

1) Drain pineapple; reserve 1/4 cups of the juice in a small bowl. Whisk in cornstarch until smooth. Stir in preserves, teriyaki sauce, vinegar, garlic, ginger and crushed red pepper. 2) Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 5 minutes or until browned and no longer pink in center, turning occasionally. Remove chicken, loosely cover with foil. 3) Add bell pepper to skillet; cook over medium-high heat 5 minutes or until starting to brown, stirring occasionally. Add stir-fry blend, cook 4 or 5 minutes or until vegetables are barely tender, stirring frequently. Stir in chicken and any accumulated juices, pineapple and pineapple juice mixture. Cook 2 minutes, or until slightly thickened, stirring gently.