Sweet 'n Sour Chicken

1 can (20 oz.) pineapple chunks
1 pound boneless, skinless chicken breasts
salt and pepper to taste
1 tbsp. vegetable oil
2 carrots, thinly sliced
1 green or red bell pepper, seeded, chunked
1 medium onion, chunked
1 clove garlic, minced
1/2 c. ketchup
1/3 cup brown sugar, packed
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tsp. ground ginger
grated peel and juice from one lemon
3 cups hot cooked rice

Drain pineapple, reserve juice.
Cut chicken into bite sized pieces. Season with salt and pepper. In large nonstick skillet, brown chicken in oil, in two batches if necessary. Reduce heat. Add carrots, bell pepper, onion and garlic. Cover, simmer 5 minutes.
Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and lemon juice. Stir into skillet. Cover, simmer 5 minutes longer. Stir in pineapple until heated through. Serve with rice.