3/4 lb. boneless, cubed chicken
1 tbsp. oil
1 1/2 c. green, red and yellow pepper strips
1 tbsp. cornstarch
1 (8 oz.) can pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 1/2 c. brown or white rice

Cook and stir chicken in hot oil in a large skillet until well browned. Add peppers. Cook and stir 1-2 minutes.

Mix cornstarch and soy sauce. Add to pan with pineapple and juice, vinegar, garlic powder. Bring to a full boil. Pour over prepared rice.