For skillet, oven, slow or multi-cooker. Ready 30 minutes. 4+ servings.

Water, Tomato Puree (water, Tomato Paste), Sugar, Red Peppers, Soy Sauce (water, Soybeans, Wheat, Salt), Pineapple Juice Concentrate, Modified Food Starch, Distilled Vinegar, Honey, Contains Less Than 2% Of: Orange Juice Concentrate, Salt, Roasted Sesame Oil, Garlic, Lemon Juice Concentrate, Citric Acid, Ginger, Dried Garlic, Soy Lecithin.

You Will Need 1 Cup Uncooked Long-Grain White Rice, 2 Tbsp. Vegetable Oil, 1 1/4 Lb. Skinless, Boneless Chicken Breasts Or Thighs, Cut In 1” Pieces, 1 Cup Onion (Cut In 1” Pieces), 1 Cup Red Or Green Bell Pepper (Cut In 1” Pieces), 1 Cup Fresh Pineapple Chunks, 1 Pouch Campbell’S® Tangy Sweet & Sour Sauce. Instructions 1. Cook Rice. Meanwhile, Heat 1 Tbsp. Oil In Skillet Over Medium-High Heat. Add Chicken And Cook Until Browned. Remove Chicken. 2. Heat Remaining Oil In Skillet. Add Onion, Pepper And Pineapple And Cook For 5 Min. Or Until Tender-Crisp. 3. Return Chicken To Skillet. Stir In Sauce And Heat To A Boil. Reduce Heat. Cover And Cook For 5 Min. Or Until Chicken Is Done. Serve In Bowls With Rice.