Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Remove protective ice glaze from frozen chicken by holding under cool running water 1 to 2 minutes. Dry chicken well with paper towels and cut into 1-inch pieces.
Heat oil in large skillet or wok to medium-high. Add chicken and cook 8 to 10 minutes or until light brown. Add vegetables, pineapple and reserved pineapple juice. Cover and cook 5 to 8 minutes or until vegetables are crisp-tender and chicken is done (internal temp 170°F). Stir in sweet and sour sauce.