8 oz. chicken strips
2 c. canned pineapple chunks (no sugar added)
1 (16 oz.) bag Bird's Eye Farm Fresh vegetable mixture (or any flavor)
2/3 c. pineapple juice (no sugar added)
1/4 c. rice vinegar
1 tbsp. plus 1 tsp. cornstarch
1 tbsp. reduced sodium soy sauce
1/4 tsp. salt

Spray 10-inch skillet with Pam and stir fry chicken until done. Meanwhile, in microwave, cook vegetables according to package directions.

In small bowl, combine pineapple juice, rice vinegar, cornstarch, soy sauce and salt. Add pineapple chunks to cooked chicken. Then add cooked vegetables. Make a well in center and pour in sauce mixture. Cook over medium heat until thick and bubbly. Stir and cook 1-2 minutes longer. 4 servings.