Directions

1. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add bell peppers and onions; cook, stirring, until vegetables are tender. Remove from skillet; set aside.
2. Add remaining 1 tablespoon oil to skillet. Add chicken; cook, stirring occasionally, until browned.
3. Return vegetables to skillet. Stir in sweet and sour sauce and pineapple. Reduce heat; simmer, covered, 10 minutes or until heated through.
4. Meanwhile, cook rice according to package directions. Spoon chicken and vegetables over hot rice, and serve.