3/4 lb. boneless, cubed chicken breast
1 tbsp. oil
1 c. green and red peppers, sliced
1 tbsp. cornstarch
1/4 c. lite soy sauce
1 can (8 oz.) chunk pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
2 c. cooked brown rice

Spray large skillet with Pam. Heat oil in skillet and brown chicken. Add peppers; cook and stir 1 to 2 minutes. Mix cornstarch and soy sauce. Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder. Bring to a full boil. Meanwhile, prepare rice as directed on package. Serve chicken over rice.

Makes 4 servings.