DELICIOUS WAYS TO PICK UP THE PACE.

Doranne Candelaria, a Santa Fe, N.M., cooking hobbyist and first-time recipe contest entrant, has taken the top $3,000 grand prize in the Pace Picante Sauce Pick Up the Pace recipe contest with her San Antonio Sweet and Sour Chicken. The dish has sizzling east-meets-Texas taste and is super-easy to prepare.

Ready to serve in half an hour, the prize-winning recipe begins with the essential ingredients found in classic sweet and sour chicken - chicken, pineapple and bell peppers - then adds fresh appeal with fresh jalapenos and picante sauce. The inspiration for the recipe came from a sweet and sour sauce the winner's mother made for ham.

SAN ANTONIO SWEET AND SOUR CHICKEN ($3,000 grand prize winner)

1 can (20 ounces) pineapple chunks packed in heavy syrup

2 tablespoons cornstarch 

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breasts, cut into strips

2 medium green OR red bell peppers, cut into 1-inch pieces (about 2 cups)

1 1/2 cups picante sauce (Pace was used for the contest)

4 cups hot cooked rice

Drain pineapple, reserving syrup. In a cup, mix cornstarch, reserved pineapple syrup and soy sauce until smooth. Set aside.

In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken in two batches and cook until browned, stirring often. Remove and set chicken aside.

Reduce heat to medium. Add remaining 1 tablespoon oil. Add peppers and cook until tender-crisp. Add picante sauce and pineapple chunks. Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet and heat through. Serve over hot rice. Makes 4 servings.

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Photo: (color) San Antonio Sweet and Sour Chicken won the $ 3,000 grand prize in the Pace Picante Sauce Pick Up the Pace recipe contest.