1 whole med. chicken breast, skinned, split & boned
1 sm. sweet red or green pepper
1 (8 1/4 oz.) can pineapple chunks
2 tsp. cornstarch
2 tbsp. soy sauce
2 tbsp. dry sherry or water
1 tbsp. honey
1 tbsp. vinegar
Dash of pepper
1 tbsp. cooking oil
Hot cooked rice

Cut chicken into 1" pieces. Cut red or green pepper into 3/4" squares. Drain pineapple, reserving juice; set pineapple aside. In small bowl blend reserved pineapple juice and cornstarch; stir in soy sauce, sherry, honey, vinegar and pepper. Set mixture aside.

Preheat a large skillet or wok over high heat; add cooking oil. Add red or green peppers; cook and stir 2 minutes. Remove from skillet. (Add more cooking oil, if necessary.) Add chicken; cook and stir 2 minutes. Stir soy mixture; blend into chicken. Cook and stir until thickened and bubbly. Add red or green pepper and pineapple; cover and cook 1 minute. Serve over hot cooked rice. Makes 2 servings.