Chicken-Pineapple Skillet

2 or 3 chicken breasts or thighs, cut into 10-12 strips
2 Tbsp olive oil
1 onion, halved and sliced
1 cup celery, sliced diagonally
1 green pepper, cut into strips
2 cups pineapple chunks, drained (reserve juice)
2 tsp cornstarch
1/2 tsp cinnamon
1 1/2 tsp soy sauce

1. Combine pineapple juice, cornstarch, cinnamon, and soy sauce in a bowl. Set aside.
2. Heat oil in a large skillet. Over high heat saute strips of chicken. Sprinkle with salt and stir constantly for 3 minutes.
3. Add onion, celery, and green pepper and continue to cook, stirring constantly 2 minutes.
4. Add pineapple, then juice mixture. Stir and bring to a boil. Reduce heat and cook just until clear. Serve over hot rice.

Source: More-With-Less

Try #1 - June 20, 2011
Easy, yummy, a crowd-pleaser - William gobbled it up!