1 can (8 oz.) pineapple chunks
3/4 lb. boneless chicken
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. vinegar
2 tsp. soy sauce
Dash of ginger
Dash of garlic powder
1/2 pkg. frozen mixed broccoli, carrots & water chestnuts

Drain pineapple chunks, measuring the juice. Add water to make 2/3 cup; set aside.

Cut chicken into strips and brown in 1 1/2 tablespoons of oil in skillet. Move strips to side of skillet. Stir next 6 ingredients into reserved liquid and pour liquid into skillet. Add frozen vegetables and the pineapple and bring to a boil. Cover and simmer 5 minutes. Serve with fluffy rice if desired.