1 (8 oz.) can Del Monte pineapple chunks, in its own juice
1 tbsp. vegetable oil
2 half boneless chicken breast, skinned and cubed (6 oz.)
1/4 to 1/2 tsp. crushed red pepper flakes or hot pepper sauce
1 (16 oz.) can Del Monte Blue Lake cut green beans, drained
3/4 c. sweet and sour sauce

Drain pineapple reserving 1/4 cup juice. In a wok or skillet, heat oil over medium high heat. Add chicken, cook 5 minutes, stirring occasionally. Season with salt and pepper, if desired. Stir in reserved juice and red pepper. Reduce heat and cook, uncovered, 2 minutes. Add green beans, pineapple and sauce. Cover and cook until heated through. Serve over hot cooked rice. 4 servings. Total time 20 minutes.