1 (15 oz.) can pineapple chunks, (in natural juice) reserve juice
1/4 c. water
2 tbsp. vinegar
2 tbsp. sodium-reduced soy sauce
1 tbsp. cornstarch
1/2 tsp. crushed red pepper
1/2 tsp. ground ginger
1 tbsp. vegetable oil
1/2 head broccoli, cut in spears, (blanch broccoli)
1 med. onion, sliced
2 c. cooked chicken diced
2 c. brown rice, cooked

In medium size bowl, combine pineapple juice, water, vinegar, soy sauce, cornstarch, pepper and ginger; stir until blended. Set aside. Preheat wok or large skillet over high heat; tilt and rotate pan to spread oil over bottom. Add broccoli and onion to hot oil; stir-fry until crisp-tender, about 3 minutes. Remove vegetables from pan. Add chicken to pan; stir-fry about 3 minutes until heated through. Push chicken to sides of pan. Stir sauce; then pour in center of pan. Cook until thickened, about 3 minutes. Add pineapple chunks, broccoli and onions to pan; stirring into sauce. Serve over rice. Approximately 148 calories per serving.