Spicy Pineapple Chicken Stew

4 boneless, skinless chicken breasts
1 tablespoon olive oil
3/4 cup chopped red onion
1 cup chopped green bell pepper
1 large clove garlic, minced
1/4 teaspoon red pepper flakes
1 can (10 3/4 oz.) cream of chicken soup
1/2 soup can water
1 can (8 oz.) crushed pineapple, undrained
2 tablespoons honey Dijon dressing

Rinse chicken with cold water and pat dry with paper towels. Cut into bite-sized pieces.

In large Dutch oven, heat oil. Add chicken and cook for 4 to 5 minutes per side or until done. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170°F when done. Stir in onion, bell pepper and garlic.

Cook over medium-high heat for 3 minutes or until onion is tender. Stir in red pepper, soup, water, pineapple and juice, and dressing.

Cook, covered, over medium heat for 10 minutes or until heated thoroughly.