Pineapple & Peppers Chicken Stir Fry

I have been trying to eat healthier so I have done quite a lot of searching for light recipes. I found this on laaloosh.com. It is a really nice site for healthy recipes and the Weight Watcher points have already been calculated. I paired this recipe with latin rice which was very delicious.

Souce: laloosh.com
Ingredients:
8 oz boneless, skinless chicken breasts, chopped into small chunks ( I used chicken tenders)
1 chopped red bell pepper, green bell pepper salt & pepper, yellow bell pepper( I used a bag of frozen mixed peppers to cut down on the prep and cost)
10 oz can pineapple tidbits, drained
1 tbsp hot sauce ( I substituted with Hoisin sauce)
1 tsp paprika
1 tsp garlic powder
salt and pepper to taste

Directions:
Spray a large fring pan with cooking spray. Add the chicken, garlic, paprika and salt and pepper and cook until chicken is well done. Then, add pineapple and hot sauce, and cook on medium for 5 minutes. Next, add all the peppers and fry until they are cooked through and softened. Serve immediately.

Recipe serving size = 2 WW points = 5 per serving

Latin Yellow Rice
Source: Gina's Weight Watcher Recipes
5 WW points/1 cup

2 c. long grain rice
2 tbsp canola oil
1 chicken bullion cube
1 packet Sazon ( found in the latin food aisle)
5 scallions, chopped
2 garlic cloves, minced
1 tomato, diced
1/2 c. cilantro
4 c. water
salt to taste

Directions:
In a medium pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for 2 minutes. Add tomatoes and saute another minute. Add rice and saute 2 minutes longer, stirring frequently. Add water, bullion cube and sazon. Taste the water for salt and add more for taste, if needed. Let water boil on high, stirring once. As the water boils down and just skims the top of the rice, turn the burner down to very low and cover for 15 minutes. The steam will cook the rice so do not open. After 15 minutes, take the pot off the burner and let the pot sit for 5 minutes more. This will finish cooking the rice without burning the bottom.