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1 (20-ounce) can unsweetened pineapple tidbits
1/4 cup unsweetened orange juice
1/4 cup unsweetened pineapple juice (I used cream of coconut instead)
1 Tbs cornstarch
1 3/4 tsp curry powder
2 tsp honey
3 Tbs all-purpose flour (add some finely shredded Parmesan cheese in with the flour)
1/2 tsp crushed red-pepper flakes
1 1/2 pounds skinned, boned chicken breasts, cut into 1 inch cubes
Vegetable cooking spray
1 Tbs corn oil
1 medium yellow bell pepper, cut into 1/4 inch wide strips
1 medium red bell pepper, cut into 1/4 inch wide strips

Drain pineapple tidbits, reserving the juice, set pineapple aside.

Combine the reserved pineapple juice, orange juice, 1/4 cup additional pineapple juice (or coconut milk), cornstarch, curry powder, and honey in a heavy saucepan. Bring to a boil, stirring constantly. Reduce heat; simmer, 3 to 4 minutes or until thickened. Set mixture aside.

Place flour and crushed red pepper flakes in a zip-top plastic bag (I had some fresh finely grated Parmesan cheese that I threw in the bag as well it added just a little extra flavor to the chicken). Add chicken, and shake to coat lightly. Coat a large skillet with cooking spray add oil, and place over medium heat until hot. Add chicken, and saute 6 to 8 minutes or until chicken is lightly browned and tender. Remove chicken from skillet; wipe skillet with a paper towel.

Coat skillet with cooking spray. Add pepper strips , and saute until crisp-tender. Add cooked chicken, reserved pineapple tidbits, salt and reserved curry sauce mixture. Cook over medium heat until thoroughly heated. Yield 6 servings.

Per Serving: 275 calories (15% from fat)
Fat: 4.3g
Saturated fat: 0.7g
Protein 27.2g
carbohydrate: 26.2g
Cholesterol 66mg