1 tbsp. vegetable oil
3/4 c. coarsely chopped onion
3/4 c. chopped green bell pepper
3/4 c. chopped red bell pepper
1 (20 oz.) can pineapple chunks, drained (juice reserved)
3 tbsp. soy sauce
2 tbsp. distilled white vinegar
3 tbsp. cornstarch
2 tbsp. water

Heat oil in medium skillet over medium heat. Add onion and saute until translucent, 3 to 5 minutes. Add bell peppers and saute 1 minute. Remove vegetables with slotted spoon. Drain. Remove heat to medium low. Add pineapple juice, soy sauce, and vinegar to skillet. Mix cornstarch with water in small bowl, stirring until smooth. Add to skillet and stir until sauce thickens. Return vegetables to skillet. Add pineapple. Cook until heated through, about 5 minutes.

Makes 3 cups.