2 lbs. chicken, skinned, boned & cut into pieces (cubes)
Garlic salt to taste
2 c. canned pineapple chunks, no sugar added, drained, reserve juice
1/4 c. vinegar
1/4 c. catsup
1/2 tsp. salt
2 tbsp. brown sugar
1 tbsp. soy sauce
2 tbsp.c cornstarch
1/4 tsp. ground ginger
1 med. green pepper, cut into 1/4" strips
1 med. tomato, cut into wedges
2 c. cooked rice

In preheated non stick skillet or wok, brown chicken and season with garlic salt. Remove chicken and set aside. In same skillet combine reserved juice, vinegar, catsup, brown sugar, soy sauce, salt, cornstarch and ginger. Cook over low heat until thicken, 10 to 15 minutes. Add chicken, pepper, tomato and pineapple chunks. Continue to cook until vegetables are tender crisp and heated through. Serve over hot rice. 4 servings.