1 lb. boneless skinless chicken breast, cubed
1 tbsp. cooking oil
1 small green pepper, seeded and chunked
1 c. carrots, pared and sliced diagonally
1 c. sweet onion, sliced thinly
1 (20 oz.) can chunk pineapple in natural juice
2 tbsp. cornstarch
1 tbsp. soy sauce
3 tbsp. white vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
3 tbsp. catsup
1 tbsp. cornstarch

Mix until smooth white vinegar, brown sugar, ground ginger, catsup and 1 tablespoon cornstarch.

Dust chicken with 2 tablespoons cornstarch. Sprinkle with one tablespoon soy sauce. Stir to coat (will be sticky). Brown lightly in oil, separating pieces as it browns. Add carrots and onions. Cook, covered, 10 minutes (until onion softens). Add pineapple and juice. Simmer 20 minutes. Stir in vinegar, sugar, etc. mixture and cook until thickened. Add green pepper. Cook 5 minutes longer. Serve over white or brown rice.

Makes 4 servings.