Peanut oil
1 1/2 lbs. boneless chicken breast
1 bunch broccoli
1 (28 oz.) pineapple chunks
1 tbsp. cornstarch
2 1/2 tbsp. vinegar
2 1/2 tbsp. soy sauce
1/2 tsp. red pepper
1/4 tsp. ginger
1/2 tsp. onion powder
1/2 c. water

In fry pan or wok, stir fry chicken in peanut oil. Remove chicken and set aside. Stir fry broccoli in peanut oil until tender. (Broccoli may be steamed instead.) Drain pineapple chunks and save juice. Add together cooked chicken, cooked broccoli and pineapple in fry pan or wok.

In separate bowl, mix together pineapple juice, cornstarch, vinegar, red pepper, ginger onion powder and water. Add mixture to chicken, broccoli and pineapple. Mix together well and bring to a boil. Lower heat and cover for several minutes. Serve over cooked rice. Serves 2-3.