1/2 chicken breast, deboned, skinned & cut julienne
1/4 c. yellow pepper, julienne
1/4 c. green pepper, julienne
Handful fresh pea pods
4 each pineapple cubes
1/2 c. carrots, sliced thin, cut on bias
4 each mandarin oranges

SAUCE:

2 tbsp. pineapple pie filling
1 tsp. soy sauce
1 tsp. white vinegar
1 tbsp. pineapple juice
1 tsp. Lee Kum Kee sauce

Garnish with scored bananas, toasted coconut, maraschino cherries, sunflower seeds. Serve on brown rice or warm chow mein noodles.