Instructions
1. Drain pineapple, reserving juice.
2. Cook rice according to package instructions, adding 1/2 of the pineapple juice to the cooking water.
3. Combine soy sauce, remaining pineapple juice, 3 teaspoons oil, black pepper, cornstarch and sugar; set aside.
4. Heat remaining 1 teaspoon oil over medium-high heat in large skillet or wok.
5. Add chicken and garlic to skillet. Cook 5 to 7 minutes or until chicken is cooked.
6. Add zucchini and bell pepper to skillet. Cook 3 minutes or until vegetables are tender-crisp.
7. Add soy mixture and heat thoroughly. Remove from heat.
8. Stir in pineapple chunks. Serve over rice.
