1 can pineapple (chunks in natural juice)
3 tbsp. salad oil
1 clove garlic, minced or pressed
1 3/4 lb. chicken breast-skinned, boned and cut in small pieces
1 med. onion, thinly sliced
1 med. green bell pepper, seeded and cut into thin strips
4 c. hot cooked rice

SAUCE:

4 tsp. cornstarch
1/4 c. sugar
1/4 c. wine vinegar
1/4 c. chicken broth
2 tbsp. catsup
1 tbsp. soy sauce
1 tbsp. dry sherry
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. crushed red pepper

Stir fry garlic and chicken in hot oil until the chicken is no longer pink in center-about 3 minutes. Remove from pan and set aside. Stir fry onion and bell pepper in oil until tender crisp to bite (about 2 minutes). Return chicken to pan. Make sweet and sour sauce. Add to pan with pineapple chunks. Stir until sauce boils and thickens.

Serve chicken mixture on mounds of rice. Makes 4 servings.

Per serving: 603 calories, 36 g. protein, 85 g. carbohydrates, 13 g. fat, 75 mg. cholesterol, 634 mg. sodium.