1 c. (8 oz.) pineapple chunks in its own juice
1 tbsp. vegetable oil
2 half boneless chicken breasts
1/2 tsp. crushed red peppers
1 c. 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 until piping hot. Serve over hot cooked rice.