1 lb. boned chicken breast, 3/4-inch cubes
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. ground ginger
1 clove garlic, minced
1/4 tsp. salt
2 tbsp. oil
1/4 c. brown sugar, firmly packed
1/4 c. cider vinegar
1 lg. pineapple
Sm. handful peanuts or cashews, crushed or chopped
Orange slices (optional)
Cherries (optional)

Slice pineapple in half, lengthwise, leaving green top on both halves. Dice pineapple into 3/4-inch cubes and save in a bowl. Throw away core center section.

In another bowl, combine chicken, cornstarch, soy sauce, ginger, garlic and salt.

Heat oil in a large skillet; add the mixed ingredients and cook about 3 minutes. Add sugar and vinegar; cover and simmer 10 minutes. Add the pineapple chunks; continue to simmer for an additional 10 minutes.

Remove from skillet and spoon into the pineapple halves; sprinkle nuts on top. Garnish with orange slice and cherry. Serves 2.