Source: dLife

Sweet and tasty chicken nuggets cooked with peppers, pineapples, and curry.

Servings

20 oz canned pineapple tidbits , unsweetened
0.25 cup unsweetened pineapple juice
1 tbsp cornstarch
1.75 tsp curry powder
0.25 tsp salt
2 tsp honey
3 tbsp white all purpose flour
0.5 tsp hot red pepper flakes
1.5 lb boneless skinless chicken breasts , cut into nugget pieces
1 tbsp vegetable oil
1 chopped green bell peppers , seeded and cut into thin strips
1 medium yellow bell peppers , seeded cut into thin strips

1 Drain pineapple from its juice, save juice, set pineapple aside.
2 Mix the saved juice with the 1/4 cup pineapple juice, cornstarch, curry powder, salt, and honey, set aside.
3 In a gallon size sealable bag, mix the flour and red pepper, add chicken, seal bag and shake coating chicken well. Remove chicken shaking off any extra flour.
4 Heat oil over medium high heat in a nonstick pan, add chicken. Cook 4 minutes per side and remove.
5 Add in the yellow and green peppers and cook until tender crisp, about 2 minutes.
6 Add the chicken back in with pineapple tidbits, and juice mixture cooking to a boil over medium heat, stir constantly.
7 Lower heat and simmer until thick and bubble, about 3 minutes.