Low Sodium. Makes 4 servings.

1 can (8 oz.) pineapple chunks
1 tbsp. cornstarch
1/3 c. Heinz Apple Cider Vinegar
1/4 c. firmly packed brown sugar
1/8 tsp. pepper
1 sm. red bell pepper, cut into thin strips
1 sm. green bell pepper, cut into thin strips
1 med. onion, thinly sliced
1 lb. skinless boneless chicken breasts, cut into 1/2 inch strips

Drain pineapple; reserve juice. Combine juice with cornstarch, vinegar, sugar and pepper; set aside.

Spray large skillet with cooking spray. Saute peppers and onion until tender-crisp; remove. Spray skillet again; saute chicken 2 to 3 minutes or until chicken changes color. Stir in reserved vinegar mixture; cook 2 to 3 minutes or until chicken is cooked and sauce is thickened. Add vegetables and pineapple; heat, stirring occasionally. Serve with rice if desired.