Spray a large wok or skillet with non-stick cooking spray.

Auté chicken over medium-high heat until cooked through, about 10 minutes.

In a small bowl, stir together pineapple juice, soy sauce, and ginger

Add sauce and bell pepper to the skillet.

Cook and stir for about 5 minutes until peppers are crisp-tender.

Add the mango and almonds to the wok or skillet and cook until hot.

Season with ground black pepper to taste. Serve with salad