2 chicken breasts
2 tbsp. flour
1 tsp. salt
1/4 pepper
1 can (#2) pineapple chunks
3 tbsp. oil
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. vinegar

Remove the skin and bones of the chicken and cut in 1 inch strips. Toss with a mixture of flour, salt, and pepper. Drain the pineapple, reserving 1/2 cup juice. Heat the oil in a skillet, saute the chicken 5 minutes. Add the pineapple, cover and cook over low heat 5 minutes. Mix together the soy sauce, cornstarch, vinegar, and reserved pineapple juice. Stir into the pan until thickened. Serve with rice.