Pineapple Chicken Stir-Fry recipe

1 can Del Monte Pineapple Chunks
1 Tbsp. oil
500g skinless, boneless chicken breasts, cut in strips
1/2 cup green or red pepper, thinly sliced
1/4 cup low-salt teriyaki sauce
2 tsp. cornstarch
hot cooked rice

Heat oil in large skillet over medium-high heat. Add chicken and green pepper; cook and stir 5 to 6 minutes or until done.
Drain pineapple reserving 1/2 cup juice. Combine reserved juice, teriyaki sauce and cornstarch.
Add pineapple and sauce mixture to skillet. Cover and cook 2 minutes or until sauce is thickened, stirring occasionally. Serve over rice.