1 lb. chicken breast
1 tbsp. cold water
3 tbsp. vegetable oil
1 med. onion, cut in pieces
1 can (8 1/4 oz.) pineapple chunks, drained
1/4 c. vinegar
1/4 c. sugar
1 instant chicken bouillon
1 tbsp. soy sauce
1 med. green pepper, cut in pieces
2 med. tomatoes, cut in eighths

Cut chicken in 1 inch squares. Heat oil in heavy skillet add chicken and onions, green peppers until chicken is done about 5 minutes. Stir in pineapple, sugar, vinegar, bouillon and soy sauce and water. Cook to boiling. Add tomatoes and cook about 3 minutes. Serve with hot cooked rice or pasta.

340 calories.

I worked on this recipe until I got the taste I wanted. I had it for lunch at a restaurant in Olde Town, VA.