2 whole Washington fryer breasts, skinned, boned and cut into bite size pieces
1 (20 oz.) can pineapple chunks, drained, reserving juice
3 tbsp. cornstarch
1/4 c. honey
3 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. vegetable oil
3 cloves garlic, minced
1 tsp. grated fresh ginger
1 green pepper, seeded and cut into 1 inch squares

In a bowl combine pineapple juice, cornstarch, honey, soy sauce, and vinegar; set aside. In wok or skillet heat oil over high heat. Add garlic and ginger and stir fry for 30 seconds. Add chicken, stir fry until firm and white, about 5 minutes. Add pineapple and green pepper. Stir fry for 1 minute. Stir pineapple mixture. Pour into wok. Cook and stir until thickened and bubbling, about 2 minutes.

Makes 4 servings.