1 (8 oz.) can pineapple
1 tsp. cornstarch
2 tbsp. soy sauce
2 chicken breasts, cut into 1 inch pieces
2 tbsp. corn oil
6 green onions, chopped
1 med. pepper
3 servings of rice

Drain pineapple. Blend 1/3 cup with cornstarch and soy sauce. Add chicken. Marinate 30 minutes. Drain, reserving syrup marinade.

Heat wok. Add corn oil. Stir-fry chicken 3-4 minutes. Push chicken to one side. Stir-fry onions 1 minute. Add peppers. Stir-fry 1 more minute.

Mix chicken and add marinade and pineapple in wok. Cook 1 minute. Serve over rice. 4 servings.