1 chicken breast
1 small red or green pepper
1 (8 1/2 oz.) can pineapple chunks
2 tsp. cornstarch
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. honey
1 tbsp. vinegar
Dash of pepper
1 tbsp. cooking oil
Hot cooked rice

Cut chicken into 1 inch pieces; cut pepper into 3/4 inch pieces. Drain pineapple; reserve juice. Set pineapple aside. Blend juice and cornstarch; stir in soy sauce, sherry, honey, vinegar, and pepper. Set mixture aside. Preheat large skillet or wok. Over high heat, add oil and green pepper; cook and stir 2 minutes. Remove. Add chicken; cook and stir 2 minutes. Stir soy mixture; blend into chicken. Cook and stir until thick and bubbly. Add green (or red) pepper and pineapple. Cover and cook 1 minute. Serve over rice.