2 whole large chicken breasts, skinned, boned and cut in half
1/4 c. cider vinegar
2 tbsp. brown sugar
1 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. water
1/2 tsp. salt
3 tbsp. salad oil
1 medium sized onion
1 (10 oz.) pkg. frozen peas
1 (20 oz.) can pineapple chunks (in juice)

Cut breast meat into 1 1/2-inch chunks. In cup, mix vinegar, brown sugar, cornstarch, soy sauce, water and salt. In 12-inch skillet over medium heat in hot salad oil, cook onion until tender. Increase heat to medium high; add chicken. Cook, stirring until chicken is tender, about 5 minutes. Add frozen peas, pineapple chunks with juice and cornstarch mixture. Cook, stirring frequently until mixture boils and thickens.