Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cut the chicken breasts into 1-inch chunks.
In a mixing bowl, combine salad dressing, apricot preserves and dry soup mix.
Add in chicken breasts and stir well.
Then pour mixture into baking dish.
Bake, uncovered, for 45 minutes.
Take out and stir in drained pineapple and chopped green peppers. Stir and cook for an additional 15 minutes.
Remove from oven and serve over cooked rice.