Pineapple-Ginger Chicken Stir-Fry

• 1 can (20 ounces) unsweetened pineapple chunks
• 1 tablespoon cornstarch
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 2 tablespoons canola oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 small onion, chopped
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• Hot cooked brown rice
• Minced fresh cilantro

1. Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan.
2. In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes.
3. Serve with rice. If desired, sprinkle with cilantro.

pineapple, cornstarch, soy sauce, honey, ground cinnamon, canola oil, chicken breasts, onion, fresh gingerroot, garlic, brown rice, fresh cilantro

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