1 lb. chicken breasts, cubed
1 c. chicken broth or bouillon
16 oz. can pineapple in juice (tidbits or chunk)
1 tbsp. honey
1 sweet onion, thinly sliced
2 tsp. ground ginger (optional)
1/4 c. Japanese style soy sauce
2 tsp. cornstarch
1 tbsp. cider vinegar

Cook cubed chicken in skillet until done. Remove chicken and set aside. In skillet combine onion, broth and ginger (if used). Simmer uncovered until broth has nearly evaporated. Drain pineapple, reserving juice. Add pineapple, soy sauce and chicken. Heat through. Combine reserved pineapple juice with cornstarch and stir into skillet over low heat. Cook and stir 1 minute until sauce is thick and clear. Remove from heat and stir in honey and vinegar. Makes 4 servings; 240 calories. Serve over rice.