1. Prepare rice according to package instructions.
2. Warm a large skillet over high heat; mist with cooking spray. Add chicken and cook, stirring, until browned, about 8 minutes. Remove and set aside.
3. Reduce heat to medium. In same skillet, whisk together ketchup, vinegar, brown sugar, soy sauce and 2 tbsp. water. Whisk cornstarch into reserved pineapple juice; stir into skillet. Whisk until slightly thickened, about 2 minutes.
4. Add pineapple and chicken, stir and cook until heated through, about 2 minutes. Serve on top of rice.
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