1 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red or green bell pepper, cut into 1-inch squares
1 (8 ounce) can pineapple chunks, undrained
2/3 cup hoisin sauce
3 Tbsp. FRANK'S RedHot® Cayenne Pepper Sauce
2 Tbsp. FRENCH'S® Honey Dijon Mustard
HEAT oil in large nonstick skillet or wok. Stir-fry chicken and bell pepper until chicken is browned.
STIR in pineapple with juice, hoisin sauce, Frank's RedHot Sauce and mustard. Heat to a boil. Reduce heat. Simmer, uncovered, 5 minutes until sauce thickens slightly and chicken is cooked through.
Tip: Hoisin sauce is available in the Asian section of the supermarket. Teriyaki baste & glaze sauce may be substituted.