6 chicken breasts
1/2 tsp. salt
1 tsp. cornstarch in 1 tbsp. water
1/3 c. cooking oil
2 cloves garlic, crushed
8 oz. can chunk pineapple
4 oz. jar sweet mixed pickles
2 tsp. soy sauce
1/2 c. green pepper strips
1 med. tomato, wedged
Rice

Cut uncooked chicken breasts into strips and mix with 1/2 teaspoon salt and 1 teaspoon cornstarch. Heat 1/3 cup oil in a skillet. Crush 2 cloves of garlic and saute them for 1 minute in the hot oil. Remove the garlic from oil and add the seasoned chicken stirring over high heat for about 2 minutes.

Add the juice from an 8 ounce can of pineapple chunks and the liquid from the jar of sweet pickles along with 2 teaspoons soy sauce to the chicken and bring to a boil. Then add the pineapple chunks, pickles and 1/2 cup green pepper strips. Bring to a boil and blend in 2 teaspoons cornstarch dissolved in water. Add medium tomato, heat for another minute or two and serve over rice.