About 50 minutes before serving: Cut each chicken thigh in half; trim fat. Cut green onions diagonally into 1-inch pieces; slice red pepper into 1/2-inch-thick slices. In 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook green onions and red pepper until tender-crisp, stirring frequently; remove to bowl. In same skillet over medium-high heat, in 2 tablespoons hot salad oil, cook chicken thighs and salt, half at a time, until chicken is cooked through, about 15 minutes, removing chicken to plate when it is done; discard any fat remaining in skillet. Meanwhile, drain pineapple chunks, reserving 1/4 cup pineapple juice. In cup, mix reserved pineapple juice with sugar, vinegar, catchup, cornstarch, and soy sauce. Return chicken to skillet; stir in pineapple-juice mixture, stirring to loosen any brown bits from bottom of skillet. Cook until mixture thickens slightly and coats chicken. Stir in green-onion mixture and pineapple chunks; heat through. Makes 5 servings - Each about 380 calories, 17 g fat, 98 mg cholesterol, 655 mg sodium. chick 11