Pineapple Sweet & Sour Chicken

This is another one of the mystery recipe box finds. There were very few things we could actually eat with all the carbs in everything. This is not necessarily super low carb with the sugar in the sweet and sour sauce and pineapples. It also calls for 2 cups of cooked rice. I skipped that.

It was a little soupy without the rice but still pretty good. Cauliflower rice would have been perfect if we had it at that moment.

1 can (20 oz.) pineapple chunks
2 tbsp vegetable oil
1 medium green or red bell pepper, cut into chunks
1 medium onion, cut into chunks
1/2 cup mushrooms, sliced
1 lb. boneless, skinless chicken, cut into 1-inch pieces
1 cup sweet and sour sauce (I realized that the bottles often have net weight, which includes the bottle weight. Be careful with that in looking for your size of sauce. Also, Wal-Mart had a disappointing amount of choices for this, and I specifically went to a larger grocery store for this item.)
2 tbsp less sodium soy sauce - (We actually had this in the fridge because we like Chinese food A LOT.)

Drain pineapple; reserve 2 tbsp juice.
Heat oil in large skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are tender crisp. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until chicken is browned and cooked through. Add vegetables back to skillet with sweet and sour sauce, soy sauce, pineapple chunks, and reserved juice. Heat through.

Serves 6