Drain pineapple chunks, reserving liquid.
Spray large nonstick skillet with cooking oil spray. Brown chicken on both sides in heated skillet. Add reserved pineapple juice, broth, vinegar, sugar, soy sauce and garlic. Cover and cook over low heat for 45 minutes stirring occasionally. Add green pepper and pineapple chunks and cook 5 minutes more, until pepper is crisp tender.
Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with cooked rice and garnish with parsley sprigs.
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