Chicken Pineapple Stir Fry

Ingredients

• 1 can (20 ounces) unsweetened pineapple tidbits
• 2 tablespoons cornstarch
• 1/4 cup cider vinegar
• 1/4 cup no salt ketchup
• 2 tablespoons brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon ground ginger
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 3 tablespoons canola oil, divided
• 1/4 teaspoon garlic powder
• 2 medium carrots, sliced
• 1 medium green pepper, julienned
• 1 medium tomato, cut into wedges
• 1 c. broccoli florets
• Hot cooked rice

Directions

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; and garlic powder- 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. Remove and keep warm.

Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; and broccoli. 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.