1 (8 oz.) can pineapple chunks
2 lbs. chicken breasts
2 tbsp. peanut oil
1 can chicken broth
3 lg. carrots, sliced
1/2 c. brown sugar
3-4 tbsp. cornstarch
1/2 c. vinegar
3 tbsp. soy sauce
1 med. onion, sliced & separated into rings
1 green pepper, in strips
1 red bell pepper, in strips (opt.)
1 jar maraschino cherries
1 (8 oz.) can water chestnuts, drained & sliced thin

Drain pineapple; reserve juice. Set aside. Bone chicken and cut into slivers. Saute in peanut oil in wok until no longer pink. Add broth and carrots. Cover and cook until carrots are tender. Combine reserved pineapple juice, sugar, cornstarch, vinegar and soy sauce. Add to chicken and carrots. Cook until it thickens. Just before serving, add pineapple, onion, peppers, cherries with juice and water chestnuts. Cook just until heated. Serve with hot rice.