Stir-Fry Spinach Salad

• 1 can (8 ounces) pineapple chunks
• 1 pound boneless skinless chicken breasts, julienned
• 2 tablespoons canola oil
• 1 medium green pepper, julienned
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/4 cup ketchup
• 3 tablespoons cider vinegar
• 3 tablespoons soy sauce
• 6 cups torn fresh spinach
• 1 cup cherry tomato halves

1. Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.)
2. In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender.
3. Meanwhile, add brown sugar and cornstarch to pineapple juice. Stir in the ketchup, vinegar and soy sauce until smooth; gradually add to skillet Bring to a boil; cook and stir until thickened.
4. On a large serving platter, arrange the spinach, pineapple and tomatoes. Top with chicken and green pepper.

pineapple, chicken breasts, canola oil, green pepper, brown sugar, cornstarch, ketchup, cider vinegar, soy sauce, fresh spinach, tomato halves

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