1 can pineapple chunks, unsweetened
1 tbsp. vegetable oil
2 chicken breasts (boneless & cubed)
1/4 tsp. crushed red pepper flakes
1 can green beans, drained
3/4 c. sweet & sour sauce
1/2 c. fresh mushrooms

Drain pineapple and reserve 1/4 cup of the juice. In a skillet heat oil over medium heat. Add chicken and cook 5 minutes, stirring occasionally. Season with salt and pepper. Stir in reserved pineapple juice and red pepper flakes. Reduce heat and cook uncovered for 2 minutes. Add green beans, pineapple and sauce. Cook until thoroughly heated. Serve over rice. 4 servings.