1. 1/4 cup soy sauce
2. 2 tablespoons sugar
3. 1 tablespoon white vinegar
4. 1 tablespoon ketchup
5. 1/2 teaspoon ground ginger
6. 2 garlic cloves, minced
7. 1 pound boneless skinless chicken breasts, cut into strips
8. 2 tablespoons canola oil
9. 1 can (8 ounces) unsweetened pineapple chunks, drained
10. Hot cooked rice

Directions

1. In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice. Yield: 6 servings.