1 lb. cooked turkey breast
2 tbsp. butter
1 clove garlic, minced
2 carrots, cut into matchstick pieces
1 green onion, chopped
1 c. sliced mushrooms
1 (8 oz.) can pineapple chunks in juice
1/4 c. vinegar
2 tbsp. soy sauce
2 tbsp. sugar
1/4 tsp. pepper
3 c. cooked rice

Cut turkey into thin strips; set aside. Melt butter in skillet on medium-high. Add garlic, carrots, green onion and mushrooms and cook 3 to 5 minutes, stirring frequently. Meanwhile, drain pineapple, reserving juice.

Add vinegar, soy sauce and enough water to juice to make 1 1/2 cups. Add measured liquid, sugar and pepper to skillet and bring to a boil. Stir in pineapple and turkey. Stir in rice. Heat gently until good and hot. Makes 4 servings.