1 cup diced onion
1/2 cup each: 1-inch-diced green and red, sweet bell pepper
2 teaspoons olive oil
1 (15.5-ounce) can pineapple chunks in juice (reserve juice)
1/2 cup orange juice
1 tablespoon lemon juice
2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon each: lemon pepper and dried basil
1/2 teaspoon salt
2 cups cooked chicken (cut or shredded into pieces)
1/2 cup sour cream (low-fat is OK)
4 servings cooked rice or noodles

In a large skillet over medium-high heat, cook the onion and peppers in the oil until softened, about 3 minutes.
Meanwhile, in a small bowl, combine the drained pineapple juice, orange juice, lemon juice, soy sauce, cornstarch, lemon pepper, basil and salt. Stir this into vegetables and continue stirring until thickened.

Stir in the cooked chicken, reserved pineapple chunks and sour cream; cook until sauce and chicken are heated through. Adjust seasonings. Serve over the rice, noodles or instant couscous.

Makes 4 servings.