Categories: Poultry, Oriental 
      Yield: 4 servings 
  
    1/4 c  Firmly packed brown sugar           2 tb Cornstarch 
    1/4 c  Vinegar                             1 tb Soy sauce 
      1 ea 15 oz. can pineapple chunks         1 c  Strips, green pepper 
      1 c  Thin onion rings                    1 tb Oil 
      2 ea Boneless chicken breasts*       
  
  *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. 
   Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper 
  and onion, set aside.  Heat oil in wok. Add chicken and stir fry, just 
  until tender, and chicken has turned white.  Add pineapple and vegetable 
  mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. 
  Cal: 314; Fat 7g.