GINGER SPICY CHICKEN

2 boneless skinless chicken breasts, split
salt (as desired)
2 tbsp vegetable oil
1 1/2 cups julienned red pepper, 1/4x2 inches
1 1/2 cups julienned green pepper, 1/4x2 inches
1 (8 oz) can juice pack pineapple chunks; undrained
1/2 cup pace picante sauce
2 tbsp chopped fresh cilantro or parsley
2 to 3 tsp shredded fresh ginger (or 3/4 to 1 tsp ground ginger)

Salt chicken. Cook in oil until lightly browned and cooked through, about 5 minutes. Remove and reserve.

Add peppers, pineapple, picante sauce, cilantro, and ginger to skillet; cook, stirring frequently, 5 to 7 minutes or until peppers are tender and sauce is thickened.

Return chicken to skillet; continue cooking until heated through and chicken is done.

Servings: 4
Adapted from source: Priscilla Yee of Concord, CA.
Grand-Prize Winner - 1987 Pace Picante Sauce 40th Anniversary Recipe Contest