1 med. green pepper, cut in strips
1 med. clove garlic, minced
1/8 tsp. ground ginger
2 tbsp. salad oil
1 (8 oz.) can chuck pineapple in pure pineapple juice, undrained
2 tbsp. brown sugar
1/2 c. water
3 tbsp. vinegar
1 tbsp. soy sauce
4 tsp. cornstarch
2 cans chunk white chicken or cooked chicken breast
1/2 c. sliced red radishes, optional
Chinese noodles or rice, cooked

In skillet cook green pepper with garlic and ginger in oil until tender. Add pineapple and brown sugar. Mix water, vinegar, soy sauce, and cornstarch. Gradually blend into pineapple mixture. Cook and stir until thickened.

Add chicken and radishes; heat. Serve over Chinese noodles or hot rice. Makes about 3 1/2 cups, 4 servings.

You can add any vegetable you would like.