1 (20 oz.) pineapple chunks
1 1/2 lbs. chicken breasts
1 onion, cut in wedges
2 med. carrots
1 med. green bell pepper
2 c. sugar snaps or snowpeas
3 tbsp. soy sauce
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. white vinegar
1/4 tsp. red pepper flakes
1 tsp. ginger
2 minced garlic

Drain pineapple - mix juice with soy sauce, cornstarch, pepper, vinegar, set aside. Cut chicken in 1 inch squares. Put bones in 1 1/2 cups water and boil until done. Brown chicken in 2 tablespoons hot oil. Add ginger and garlic, cook 1 minute. Add slithered carrots and onions, cook 1 minute.

Stir sauce. Add to skillet with pineapple, bell pepper and snow peas. Cook until sauce boils and thickens. If it gets too thick add broth from cooked bones. Serve with rice.