Chicken Pineapple Stir-Fry

• 1 can (20 ounces) unsweetened pineapple tidbits
• 2 tablespoons cornstarch
• 1/4 cup cider vinegar
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon ground ginger
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 3 tablespoons canola oil, divided
• 1/2 teaspoon garlic salt
• 2 medium carrots, sliced
• 1 medium green pepper, julienned
• 1 medium tomato, cut into wedges
• Hot cooked rice

1. 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.
2. 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.
3. 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.
4. 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.

cornstarch, cider vinegar, ketchup, brown sugar, soy sauce, ground ginger, chicken breasts, canola oil, garlic salt, carrots, green pepper, tomato, rice

Taken from www.tasteofhome.com/recipes/chicken-pineapple-stir-fry/ (may not work)