Categories: Poultry, Mexican 
      Yield: 4 servings 
  
      2    Whole chicken                       1    8 oz can juice pack 
           -breasts,split,boned,skinned             -pineapple chunks,undrained 
           Salt as desired                   1/2 c  Picante sauce 
      2 tb Vegetable oil                       2 tb Chopped fresh cilantro or 
      1 md Red pepper,cut into 1/4 by               -parsley 
           -2" strips (1 1/2 cups)             2    Or 3 tsp shredded fresh 
      1 md Green pepper,cut into 1/4 x              -ginger or 3/4 to 1 tsp. 
           -2" strips (1 1/2 cups)                  -ground ginger 
  
  Lightly salt chicken.Cook in oil over medium heat until lightly browned and 
  cook through,about 5 minutes.Remove and reserve.Add remaining ingredients 
  to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are 
  tender and sauce thickens.Return chicken to skillet;heat through. 
   
  Makes 4 servings.