1 1/4 lbs. (approx.) boneless, skinless chicken breasts
1 (10 oz.) can pineapple tidbits
1/2 c. brown sugar
3 tbsp. cornstarch
1/3 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ground ginger
1 chicken bouillon cube
1 tbsp. oil
1 red & 1 green bell pepper, chopped
3 c. hot cooked rice

Cut chicken into bite-sized pieces; set aside. Drain pineapple reserving juice; add water to juice to make 1 1/2 cups. Combine juice with brown sugar, cornstarch, cider vinegar, soy sauce, ginger and bouillon cube. Stir until smooth; set aside.

In large frying pan or Wok, cook chicken with oil over high heat, turning chicken often until pieces are white. Reduce heat to medium, stir in bell peppers. Stir sauce and pour into pan. Stir constantly until sauce is thick and bubbly. Add pineapple tidbits; stir until bubbly and chicken is done. When done, chicken will not be pink when sliced through thickest part. Serve over rice.