1 (15 oz.) can pineapple chunks (packed in juice), reserve juice
1/4 c. water
2 tbsp. red wine vinegar
2 tbsp. sodium soy sauce
1 tbsp. cornstarch
1/4-1/2 tsp. crushed red pepper
1/2 tsp. ground ginger
1 tbsp. vegetable or olive oil
1/2 head broccoli, cut into spears and blanched
1 onion, peeled and sliced lengthwise
2 c. diced, cooked chicken
2 c. cooked brown (or white) rice

In a medium size bowl, combine pineapple juice, water, vinegar, soy sauce, cornstarch, pepper, and ginger; stir until blended. Set aside.

Preheat wok or large skillet over high heat. Tilt and rotate pan to spread oil over bottom. Add broccoli and onion to hot oil. Stir fry until crisp-tender, about 3 minutes. Remove vegetables from pan.

Add chicken to pan; stir fry about 3 minutes until heated through. Push chicken to sides of pan. Stir sauce, then add to center of pan. Cook until thickened, about 3 minutes.

Add pineapple chunks, broccoli, and onion to pan. Stir into sauce.

Serve over rice.

Makes 4 servings.