Ingredients
1 can (20 ounces) unsweetened pineapple tidbits2 tablespoons cornstarch1/4 cup cider vinegar1/4 cup ketchup2 tablespoons brown sugar2 tablespoons reduced-sodium soy sauce1/4 teaspoon ground ginger1-1/2 pounds boneless skinless chicken breasts, cubed3 tablespoons canola oil, divided1/2 teaspoon garlic salt2 medium carrots, sliced1 medium green pepper, julienned1 medium tomato, cut into wedgesHot cooked rice
Preparation
Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm.
Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple.
Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.
