- 1 of 4 Combine cornstarch and pepper in bowl. Add chicken to coat.
- 2 of 4 Heat 1 tablespoon oil in nonstick large skillet. Add chicken; cook 4 minutes per side until browned. Remove; keep warm.
- 3 of 4 Add remaining 1 tablespoon oil to skillet. Add onion, garlic, pineapple, sugar and hot-pepper sauce. Cover; simmer 10 minutes.
- 4 of 4 Bring pineapple mixture to boiling. Stir in sweet peppers, citrus rinds, lime juice and salt. Add chicken. Heat over medium-low 3 minutes or until chicken is cooked. Stir in cilantro.
Servings Per Recipe: 4
Per Serving: 279 kcal cal., 28 g pro., 73 mg chol., 335 mg sodium, 20 g carb., 10 g Fat, total