1 lb. boneless raw turkey breasts (cutlets or tenderloin)

Cut turkey breasts cross-grain into bite-size chunks. 2 tbsp. cornstarch 1 can (15 1/2 oz.) drained pineapple chunks, (reserve 1/2 c. of the juice) 1/2 c. cider vinegar 1 can jellied cranberry sauce, cut into sq. while still in the pan 1 sm. onion, chopped 1 green pepper, cut into sq. 1/8 tsp. cayenne pepper

Combine turkey and soy sauce in a 2 quart casserole. Microwave at 100% for 4 to 5 minutes, stirring midway. Place cornstarch in a small glass dish and slowly add the pineapple juice. Stir until blended. Pour mixture into casserole and add vinegar and cranberry sauce. Stir.

Add drained pineapple chunks, onion, green pepper and cayenne pepper. Cover and microwave on 100% high for 5 to 6 minutes or until sauce thickens -- stirring midway. If desired, serve with hot brown or white rice. 4 servings.