1 lb. boneless, skinless chicken breast
1 1/2 c. flour
1 tbsp. ginger
4 tbsp. butter
1 can crushed pineapple, strained
1/4 c. soy sauce
1/4 c. brown sugar
2 tbsp. red wine vinegar

Cut chicken into small pieces. shake in bag with ginger and flour. Brown in skillet with butter. Put into buttered casserole dish, spread drained pineapple over chicken. Make sauce from remaining ingredients, including juice from pineapple, pour over chicken. Bake in oven 45 minutes at 350 degrees. Cover lightly, serve over rice or noodles. Serves 2 to 4.