Spicy Oriental Stir Fry

Since the key to stir-fry is speed, chop your bell pepper and cube your chicken first, so they'll be ready to go when you need them.
1 (20 ounce) can DOLE® Pineapple Chunks
1/2 cup ketchup
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 tablespoons vegetable oil, divided
1 cup coarsely chopped DOLE Green or Red Bell Pepper
1 cup snow peas
1 pound boneless, skinless chicken breasts, cubed
1/4 cup sliced DOLE Green Onions
Hot cooked rice

1 Drain pineapple; reserve 2 tablespoons juice
2 Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
3 Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
4 Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.