1. 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
2. 1 tablespoon sherry or reduced-sodium chicken broth
3. 1/2 teaspoon salt
4. 1/2 teaspoon garlic powder
5. 1/2 teaspoon ground ginger
6. 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
7. 1 can (20 ounces) unsweetened pineapple chunks
8. 2 tablespoons plus 1/3 cup cornstarch, divided
9. 2 tablespoons sugar
10. 1/4 cup cider vinegar
11. 1/4 cup ketchup
12. 1 tablespoon canola oil
13. 2 cups hot cooked rice

Directions

1. In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in the vinegar, ketchup and remaining soy sauce. Set aside.
3. Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm.
4. Stir pineapple juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice. Yield: 4 servings.