1 can (8 oz.) chunk pineapple (in juice)
3 tbsp. vegetable oil
2 tbsp. soy sauce
1/3 tsp. ground ginger
2 green onions, sliced
Hot fluffy rice
3 chicken thighs
1 tbsp. cornstarch
1 c. quartered mushrooms
1/4 tsp. garlic
1 med. tomato, peeled & seeded & chopped

Drain pineapple. Reserve chunks (use juice for tea, etc.) Skin and bone chicken. Cut into 1 inch pieces. Dredge chicken with cornstarch.

Heat oil in large, heavy skillet or wok. Add chicken and stir fry on high heat 2 minutes. Add mushrooms and soy sauce. Sprinkle with garlic and ginger. Reduce heat and simmer uncovered for 3-5 minutes. Stir constantly. Stir in tomato and reserved pineapple. Cook 1 minute longer. Serve over fluffy rice.