1 (15 1/4 oz.) can pineapple chunks in own juice
2 tbsp. cornstarch
1/2 c. light corn syrup
1/4 c. cider vinegar
2 tbsp. catsup
2 tbsp. soy sauce
1 tbsp. corn oil
1 clove garlic, minced or pressed
1 lb. chicken breasts, boned, skinned, cut in 1/2 inch thick strips
1 green or sweet red pepper, cut in strips

Drain pineapple, reserve juice. In small bowl stir together corn syrup, reserved juice, corn syrup, vinegar, catsup, and soy sauce.

In a large skillet or wok, heat corn oil over medium high heat. Add chicken and garlic. Stir fry for 2 minutes. Restir cornstarch mixture. Stir into chicken.

Stirring constantly, bring to a boil. Boil 1 minute. Stir in pineapple and pepper strips. Heat thoroughly. Serves 4.