2 tablespoons cornstarch
1/2 cup brown sugar
1 - 13 1/2 ounce can pineapple tidbits in juice, drained (reserve
1/3 cup unseasoned rice vinegar
1 tablespoon reduced sodium soy sauce
1/3 cup chopped green peppers
2 green onions with tops, chopped for garnish
Cut chicken into bite
sized pieces and stir-fry in a large nonstick skillet sprayed with cooking
oil spray. Remove chicken to a plate.
Mix cornstarch and sugar, stir in reserved pineapple juice, vinegar and
soy sauce until smooth. Pour into skillet, cook over medium heat stirring
constantly until mixture thickens and comes to a light boil. Boil and
stir one minute, add cooked chicken, pineapple bits and green pepper.
Heat through and serve over rice. Top with green onions for garnish.