Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned.
Stir in vegetables. Cover; cook 3 to 5 minutes or until vegetables are hot and chicken is no longer pink.
Meanwhile, drain pineapple liquid into 2-cup measuring cup; add water to make 1 1/2 cups.
Add pineapple liquid mixture and pineapple to skillet. Bring to a boil. Stir in rice; return to a boil. Reduce heat to low; cover and cook 5 minutes or until vegetables are crisp-tender and liquid is absorbed. Stir in sweet-and-sour sauce.