Cantonese Sweet and Sour Chicken

1 20oz can Dole pineapple chunks in juice undrained
2 tbl cornstarch
1/3 cup cider vinegar
1/2 tsp salt
3 tbl sugar or 3 packets splenda
1 tbl lite soy sauce
1-1/2 cups sliced fresh mushrooms
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 yellow bellpepper thinly sliced
1 med onion thinly sliced
1 8oz can sliced water chestnuts
4 cooked boneless skinless chicken breast halves 4 oz each cut in bite sized pieces

Drain the juice from the pneapple and pour it into a large saucepan. Add the cornstarch and stir to dissolve. Add the vinegar and salt. Cook stirring constantly, over medium heat for about 5min, or until the sauce thickens. Stir in the sugar and soy sauce. Add the pineapple, mushrooms, onions and waterchestnuts. Cook for about 5min, or until the vegetables are crisp-tender. Stir in the chicken and heat through. Serve over white or brown rice(not included in the NI). Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MURTZ645.