1/4 c  Firmly packed brown sugar
1/4 c  Vinegar
1    15 oz. can pineapple chunks
1 c  Thin onion rings
2    Boneless chicken breasts*
2 tb Cornstarch
1 tb Soy sauce
1 c  Strips, green pepper
1 tb Oil

*Cut into thin strips.
In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar
and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat
oil in wok. Add chicken and stir fry, just until tender, and chicken has
turned white. Add pineapple and vegetable mixture; stir until well mixed.
Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g.