Pineapple Chicken Stir Fry

Chicken, pineapple and colorful bell peppers combine for a rock-star main dish in this healthy stir fry I adapted from skinnytaste.com. Several of the ingredients--fish sauce and Thai sweet chili sauce--may not be in your pantry now, but you can find them in the Asian section of most supermarkets and they keep for a long time in the fridge.

Wondering why this recipe is made up mostly of low fat, low calorie, WW Zero Point foods but has 4 Points per serving? It's the 1/3 cup of Thai sweet chili sauce, but I urge you to not leave it out. Along with the fresh pineapple chunks, it's what gives this dish its sweet, savory taste. In other words, it's irreplaceable.

If you're cooking for just one or two, fear not. Leftovers heat up beautifully. Serve this with 1/2 cup of rice per portion, sit back and relax: you've just scored a delicious, healthy Chinese dinner without a hint of guilt.

1 lb. boneless skinless chicken breasts,

cut into 1-inch cubes

1 Tbsp. fish sauce

2 Tbsp. cornstarch

1 Tbsp. vegetable oil, divided

1 tsp. minced fresh ginger

1 tsp. minced garlic

2 cups bell peppers (I used red and yellow)

cut into 1/2-inch cubes

1  jalapeño pepper, chopped (optional)

1 cup fresh pineapple chunks

1/3 cup Thai sweet chili sauce

Cilantro, chopped, for garnish

Mix the chicken and fish sauce together in a medium bowl. Add cornstarch and toss to evenly coat. Set aside.

Heat 1/2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and stir fry for 30 seconds,

Add bell peppers, jalapeño if using, and pineapple. Stir fry for 3 to 5 minutes or until the peppers are tender-crisp. Add Thai sweet chili sauce and stir until heated through. Remove pepper mixture from skillet.

Add the remaining oil to the skillet, add the chicken and stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet. Stir fry until well blended.

Garnish with cilantro.

Serves 4

WW Points per serving: 4