1 lb. boneless chicken breasts, cut in cubes
1 can (8 oz.) chunk pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1 1/2 c. Minute Rice
1 tbsp. cornstarch
1/4 c. soy sauce
2 tbsp. oil
1/2 c. each of red and green pepper strips
1 c. carrot strips
1 clove garlic

Brown chicken in hot oil in large skillet. Add peppers, carrots, garlic; cook and stir 1 to 2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to a full boil. Meanwhile, prepare rice as directed on package. Serve chicken over rice. Makes 4 servings.