1/2 lb. boneless chicken breast, cut into bite-sized pieces
1 c. pineapple chunks
1 c. green onions, cut up
1 c. bell pepper strips
1/2 c. sliced water chestnuts
1/4 c. brown sugar
4 tsp. cornstarch
1/2 c. red wine vinegar
1/2 c. pineapple juice
1 tsp. soy sauce
1/8 tsp. hot pepper sauce
Salt to taste

Saute chicken in a small amount of oil in a skillet until done. Add brown sugar, cornstarch, vinegar, pineapple juice, soy sauce, hot pepper sauce and cook, stirring, until sauce boils and is clear. Add pineapple, onion, bell pepper and water chestnuts. Cook 1-2 minutes, stirring, until vegetables are desired doneness and heated through.