Pineapple Sweet & Sour Chicken

2 cups Minute Rice, uncooked
1 can (20 ounce) pineapple chunks
2 tablespoons vegetable oil
1 medium green or red bell pepper, cut into chunks
1 medium onion, cut into chunks
1/2 cup mushrooms, sliced
1 pound boneless, skinless chicken, cut into 1 inch pieces
1 cup sweet & sour sauce
2 tablespoons less sodium soy sauce

Prepare rice according to package directions.
Drain pineapple; reserve 2 tablespoons juice
Heat oil in large skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are tender crisp. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until chicken is browned and cooked through. Add vegetables back to skillet with sweet and sour sauce, pineapple chunks an reserved juice. Heat through. Serve with hot cooked rice. Serves 6