1 (15 1/2 oz.) can pineapple chunks in own juice
2 whole med. chicken breasts
2 tbsp. salad oil
1/4 c. light corn syrup
1/4 c. red wine vinegar
2 tbsp. ketchup
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tbsp. water
1 lg. pepper, cut into 1 inch pieces
Hot cooked rice

Drain pineapple; reserve juice and set aside. On cutting board with sharp knife, remove meat from breasts; discard skin and bone and cut meat into 1 inch chunks. In 12 inch skillet over medium heat in hot oil, cook chicken about 5 minutes or until fork tender, stirring frequently. Add reserve juice, syrup, vinegar, ketchup, and soy. Reduce heat to low and simmer 10 minutes, stirring occasionally. Meanwhile in cup, combine cornstarch and water; add to simmering liquid with peppers and reserved pineapple. Cook, stirring constantly, until thickened (about 5 minutes). Serve over rice. Bon appetit.