Season chicken with salt and 1/4-1/2 tsp. cayenne pepper. Brown chicken in oil. While chicken is browning, drain pineapple and reserve juice in a bowl.
To pineapple juice, mix in brown sugar, dijon mustard and 1 Tbsp. corn starch (you may need to add more later to thicken the sauce.)
Add to browned chicken cooking until thickened to your liking. Add in pineapple and sliced peppers cooking 5-10 min. longer until peppers are tender. Serve on top of prepared rice.
Originally Submitted
1/7/2010
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