1 (20 oz.) can pineapple chunks in juice
1/4 c. brown sugar
1/4 c. cider vinegar
1 tbsp. cornstarch
1 tbsp. soy sauce
1 (about 1 1/4 lb.) pkg. turkey tenderloins
3 tbsp. peanut or vegetable oil, divided
1 clove garlic, minced
1 med. onion & green pepper, cut into 3/4" pieces
1 pt. cherry tomatoes, halved

Drain pineapple, reserving juice. Heat juice, brown sugar, vinegar, cornstarch and soy sauce in saucepan over medium heat. Cook and stir until sauce thickens, boils and becomes clear, about 5 minutes. Cover and set aside.

Cut turkey vertically in 1/4" slices. Heat 2 tablespoon oil in wok or large skillet over medium heat until hot. Stir in half the turkey slices and garlic. Cook until turkey is no longer pink. Remove from skillet and keep warm. Repeat with remaining turkey.

Heat remaining oil in wok. Stir in onion and green pepper. Cook and stir 1 1/2 minutes. Stir in tomatoes, pineapple chunks and turkey. Pour warm sweet and sour sauce into skillet, stir until hot. Salt and pepper to taste. Serve over hot, cooked rice, sprinkled with toasted sesame seeds and additional soy sauce, if desired. 4 to 5 servings.

Can substitute chicken or pork for turkey. Can add fresh or canned mushrooms.