2 lb. chicken breasts, skinned, boned & cut in cubes
Garlic salt to taste
2 c. canned pineapple chunk, no sugar added, drained, reserve juice
1/4 c. vinegar
1/4 c. catsup
2 tbsp. brown sugar
1 tbsp. soy sauce
1/2 tsp. salt
2 tsp. cornstarch
1/4 tsp. ground ginger
1 green pepper, cut into 1/4" strips
1 tomato, cut into thin wedges
2 c. cooked rice

In preheated skillet or wok, brown chicken and season with garlic salt. Remove chicken and set aside.

In same skillet combine reserved juice, vinegar, catsup, brown sugar, soy sauce, salt, cornstarch and ginger. Cook over low heat until thickened, about 10 to 15 minutes. Add chicken, pepper, tomato and pineapple chunks. Continue to cook until vegetables are tender crisp and heated through. Serve over hot rice.