1/4 c. firmly packed brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1 tbsp. soy sauce
20 oz. can pineapple chunks, drained, reserving 3/4 c. juice
2 tbsp. oil
2 whole chicken breasts, skinned, halved, boned, cut into 3/4" cubes
1 med. onion, thinly sliced
1 med. green bell pepper, cut into thin strips
1 c. halved cherry tomatoes
Hot cooked rice

In small bowl, combine sugar and cornstarch. Stir in vinegar, soy sauce and reserved pineapple juice; set aside. Heat oil in large skillet over medium- high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink. Stir in cornstarch mixture; cook and stir until mixture is thickened and bubbly. Reduce heat to low; stir in pineapple, onion and green pepper. Cook 3 to 5 minutes or until vegetables are crisp-tender and mixture is thoroughly heated. Stir in tomatoes. Serve over hot cooked rice. 6 cups. 4 (1 1/2 c.) servings.

Microwave Directions: In small bowl, combine sugar and cornstarch. Stir in vinegar, soy sauce and reserved pineapple juice; set aside. Omit oil. Place chicken in 2 quart microwave safe casserole; cover with waxed paper. Microwave on HIGH for 5 to 7 minutes or until no longer pink, stirring once halfway through cooking. Drain chicken. Stir in cornstarch mixture; cover with waxed paper. Microwave on HIGH for 4 to 5 minutes or until thickened and bubbly, stirring once halfway through cooking. Stir in pineapple, onion and green pepper. Microwave on HIGH for 3 to 5 minutes or until vegetables are crisp-tender and thoroughly heated, stirring once. Stir in tomatoes. Serve over hot cooked rice.