2 tbs cornstarch
1/2 tsp black pepper
4 boneless, skinless chicken breast halves (about 1 1/4 lbs total)
2 tbs vegetable oil
1 med onion, coarsely chopped
3 cloves garlic, minced
1 (8 oz) can juice-packed crushed pineapple
1/4 tsp sugar
3-5 drops hot pepper sauce, to taste
1 med green bell pepper, coarsely chopped
1 med red OR yellow bell pepper, slivered
2 tbs fresh lime juice
4 tsp grated orange zesst
1 1/2 tsp grated lime zest
1/2 tsp salt
3 tbs chopped cilantro

in a shallow bowl, combine the cornstarch & black pepper. lightly dredge the chicken breasts in the seasoned cornstarch.

in a lg skillet, warm 1 tbs of the oil over medium-high heat. add the chicken adn brown all over, about 5 minutes per side. transfer the chicken to a plate and cover loosely with foil to keep warm.

add the remaining 1 tbs of the oil to the skillet. add the onion, garlic, pineapple, sugar, and hot pepper sauce. bring the mixture to a boil, reduce the heat to low, cover, and simmer for 10 minutes.

return the pineapple mixture to a boil over medium-high heat. stir in the bell peppers lime juice, orange zest, lime zest, and salt. return the chicken (and any juices that have collected on the plate) to the skillet. heat until the chicken is just cooked through, about 3 minutes.

stir in the cilantro. divide the chicken and sauce among 4 plates and serve hot.

serves 4