2 whole chicken breasts, split, skinned, and boned
2 tbsp. vegetable oil
1 med. size red bell pepper, cut into 2 x 1/4 inch strips
1 med. size green bell pepper, cut into 2 x 1/4 inch strips
1 (8 oz.) can pineapple chunks in juice, undrained
1/2 c. Pace picante sauce
2 tbsp. chopped cilantro or parsley
2 to 3 tsp. grated fresh ginger or 3/4 tsp. ground ginger

Lightly salt chicken breast. Heat oil in large skillet over medium heat. Add chicken; cook about 5 minutes on each side or until brown and tender. Remove chicken; keep warm. Add pepper strips, pineapple, picante sauce, cilantro, and ginger to skillet. Cook, stirring frequently, 5 to 7 minutes or until peppers are tender and sauce is thickened. Return chicken to skillet and heat through.