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Makes 4 servings

nonstick cooking spray 1 pound boneless, skinless chicken breasts, cut into bite-size chunks ¼ cup pineapple juice 3 tablespoons low-sodium soy sauce ¼ teaspoon ground ginger1 red bell pepper, cut into bite-size strips 2 mangos, pitted and cut into bite-size strips ¼ cup toasted, slivered almonds ground black pepper to taste 2 cups cooked brown rice

Spray a large wok or skillet with nonstick cooking spray. Sauté chicken over medium-high heat until cooked through, about 10 minutes. In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet. Cook and stir for about 5 minutes until peppers are crisp-tender. Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste. Serve each cup of stir-fry over ½ cup of brown rice.

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