1 1/2 lbs (675 g) chicken, cut into strips (thighs or breasts)

1 tablespoon (15 ml) chili powder

2 teaspoons (10 ml) onion powder

1 teaspoon (5 ml) garlic powder

2 tablespoons (30 ml) olive oil

1 large onion, cut into thin wedges

1 can 14 oz (398 ml) diced pineapple, drained

1 red bell pepper, seeded and cut into strips

1/2 cup (125 ml) store-bought plum sauce

1/2 cup (125 ml) chopped roasted peanuts

Salt and pepper

In a large bowl, toss the chicken with the spices. Season with salt and pepper.

In a wok or large skillet over high heat, brown the chicken, half at a time, in the oil until golden brown. Set aside on a plate.

In the wok, fry the onion. Add oil, if needed. Add the pineapple and bell pepper. Continue cooking for about 2 minutes or until the bell pepper is al dente. Season with salt and pepper.

Add the chicken and plum sauce and bring to a boil. Simmer for about 2 minutes. Adjust the seasoning. Serve over rice. Sprinkle with the peanuts.

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