I love pineapple, and it really lends itself to this dish. I served it with brown rice. Also, if you want to cut points, you can omit the cashews (they add 2 points to each serving). They do add a nice crunch to the dish, but also add some unnecessary points, if you're looking to save some that is.
1 can (20 ounces) unsweetened pineapple chunks in its own juice
2 tbsp unpacked brown sugar
1 tbsp soy sauce
1/2 tsp minced garlic
1 tbsp honey
8 oz uncooked boneless, skinless chicken breast
1 large red bell pepper, diced
8 oz baby bella mushrooms, cleaned and cut into quarters
1 teaspoon cornstarch
14 roasted, unsalted cashews (optional)
Measure out 1/2 cup pineapple juice from the can of pineapple chunks. Place the pineapple juice, brown sugar, soy sauce, minced garlic, and honey in a medium bowl; mix well. Cut the chicken into cubes and add to the bowl. Let marinate in the refrigerator for 2 hours.
Spray a large skillet with nonstick cooking spray. Place the skillet over medium heat. Remove the chicken from the marinade and add to the skillet. Set the marinade aside. Cook the chicken, stirring, until no longer pink around the edges, about 3 minutes. Add the bell pepper and mushrooms to the skillet.
Add the cornstarch to the reserved marinade. Mix well. Add the marinade to the skillet. Cover the skillet and reduce heat. Let the mixture simmer for about 10 minutes.
Measure out 1 cup pineapple chunks. Add the pineapple chunks and the cashews, if using, to the chicken mixture in the skillet. Toss mixture gently to coat and heat through, about 1 minute. Serve.
(Each serving, without cashews, is 6 points; with cashews it's 8 pts.)