2 lbs. chicken breast, skinned, deboned & cubed
2 c. pineapple chunks (no sugar added, drained but reserve the juice)
1/4 c. vinegar
1/4 c. catsup
2 tbsp. brown sugar
Chinese pea pods (optional)
1/2 tsp. salt
2 tsp. cornstarch
1/4 tsp. ground ginger
1 med. bell pepper (cut into 1/4" strips)
1 med. tomato (cut into thin wedges)
1 tbsp. soy sauce
Mushrooms (optional)

In preheated non-stick skillet/Wok, brown chicken and season with garlic. Remove chicken and set aside. In same skillet, combine reserved pineapple juice, vinegar, catsup, brown sugar, soy sauce, salt, cornstarch and ginger. Cook over low heat until thickened, about 10-15 minutes. Add chicken, pineapple, tomato and peppers. Cook until vegetables are tender and crisp and heated through. Serve over hot rice.