1/4 c. brown sugar, firmly packed
2 tbsp. cornstarch
1 tbsp. soy sauce
1/4 c. vinegar
20 oz. can pineapple chunks, drained, reserving 3/4 c. juice
2 tbsp. oil
2 whole chicken breasts, skinned, boned, cut into 3/4 inch cubes
1 (16 oz.) pkg. Oriental Blend (Hanover) frozen stir-fry vegetables

In small bowl combine sugar and cornstarch. Stir in vinegar, soy sauce, and reserved pineapple juice; set aside. Heat oil in large skillet over medium-high heat. Add vegetables and stir-fry for 8 to 10 minutes. Remove vegetables from skillet and keep warm. Add chicken; stir-fry for 3 to 4 minutes, or until chicken is no longer pink. Stir in cornstarch mixture; cook and stir until mixture is thickened and bubbly. Reduce heat to low; stir in pineapples and vegetables. Cook about 2 minutes. Serve over hot cooked rice.