Sweet & Sour Chicken

Mary Harrill

1 8-ounce can pineapple chunks

1 tablespoon vegetable oil

3 boneless chicken breast halves, cut in pieces

¼ or ½ teaspoon crushed red pepper flakes

or more if you like it really hot

1 16 ounce can green beans, drained

(I use frozen)

¾ cup sweet & sour sauce

Drain pineapple, reserve ¼ cup juice.

Heat oil and add chicken cut in pieces. Cook over medium heat until no longer pink (about 6 to 8 minutes). Season with salt and pepper. Stir in pineapple juice and red pepper flakes. Add green beans, pineapple and sweet and sour sauce (LaChoy jarred sauce). Cook until well heated through. Serve over rice.