Sweet and Not-too Spicy Chicken

2 Tbsp oil
2 chicken breasts, bite-sized
4 garlic cloves, diced
1 onion, diced
1 bell pepper (I chose red)
2/3 can pineapple chunks (you can do all the chunks if you like lots of pineapple, I saved it to add to a smoothie later)

1/2 cup pineapple juice from the can
1/4 cup chicken broth (or 1/4 cup water and 1 bouillon cube)
3 Tbsp Thai sweet chili sauce (more for spicier)
1 Tbsp ketchup
1 1/2 Tbsp rice vinegar
3 Tbsp brown sugar

1/4 cup water
2 Tbsp cornstarch

Heat oil in pan on medium-high heat and begin cooking 2 Tbsp garlic and chicken. (Chicken would also be delicious battered, it's just faster to not do it.)

While cooking chicken: In a small bowl, mix pineapple juice, chicken broth, sweet chili sauce, ketchup, rice vinegar, and brown sugar.

Now back to the pan.... When chicken is mostly cooked, move to plate (will continue cooking while it sits). Add more oil to the pan if needed. Add 2 Tbsp garlic and onion. Saute for a few minutes and then add sauce from separate bowl and bell pepper. Cook for a few minutes (sorry it's not exact) and then add pineapple and chicken. Cook for a few more minutes and then add the water and cornstarch mixture. Cook for a few more minutes. Serve over rice.

Makes 6 servings.

-Nikki Adams