This delectable version of sweet and sour chicken is lightly sweetened with honey.
1 can (20 ounces) pineapple chunks in juice
1/2 cup water
1/4 cup honey
1/4 cup soy sauce
1/4 cup flour, divided
1/2 teaspoon Garlic Powder
1/2 teaspoon Ginger, Ground
1/2 teaspoon Paprika
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
2 tablespoons oil, divided
2 cups broccoli florets
1 red bell pepper, cut into chunks
1 small onion, cut into wedges
Drain pineapple, reserving 1/4 cup of the juice. Mix pineapple juice, water, honey, soy sauce, 2 tablespoons of the flour, garlic powder, ginger and paprika in small bowl; stir until smooth. Set aside. Coat chicken in remaining 2 tablespoons flour.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; stir fry 5 minutes until browned and cooked through. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add vegetables; stir fry 5 minutes or until tender-crisp.
Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 2 minutes or until sauce is slightly thickened. Add chicken and pineapple chunks; stir fry 2 minutes or until heated through. Serve with cooked rice, if desired.