1 (16 oz.) pkg. frozen broccoli
2 c. diced, cooked chicken
1 (15 oz.) can pineapple chunks, in juice
1/4 c. water
2 tbsp. vinegar
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. onion powder
1/4 tsp. ginger
1/4-1/2 tsp. crushed red pepper
1 tbsp. cooking oil
1 (3 oz.) can chow mein noodles

Thaw chicken and broccoli; drain well. Drain pineapple; reserve juice.

For sauce stir together juice, water, vinegar, soy sauce, cornstarch, onion, powder and red pepper and ginger. Set aside.

For sauce stir together juice, water, vinegar, soy sauce, cornstarch, onion powder and red pepper and ginger; set aside.

Preheat wok or skillet, add oil, stir fry broccoli for 2 minutes. Remove. Add chicken 1 to 2 minutes and push from center of wok. Stir sauce, add to center of wok. Cook and stir until thick and bubbly. Cook and stir 2 minutes. Add broccoli; mix. Stir in pineapple. Cover and cook 1 minute. Serve over noodles.