Pineapple Chicken Stir-Fry

Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved pineapple juice until smooth. Stir in vinegar, ketchup, brown sugar, soy sauce, and ginger; set aside.

Stir-fry the chicken in 2 tablespoons olive oil (I used my 3 qt. Calphalon skillet) for 5-6 minutes or until juices run clear. Remove, sprinkle with garlic salt, and keep warm.

Add remaining tablespoon oil and stir fry carrots for 4 minutes. Add green and red peppers and stir fry until crisp-tender. Add the chicken, pineapple, and water chestnuts (if desired).

Stir pineapple juice mixture and pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomatoes. Serve over rice.

NOTE: This is from the August/September Taste of Home Magazine. I bought pineapple tidbits in their own juice. I used two large chicken breasts (I buy them at Sams) which I cut down the middle and then sliced across rather than cubed. I also used baby carrots and quartered, lengthwise, around 20 of them. The recipe called for one medium green pepper, but I did half green and red peppers just to give it more color. I also forgot the tomatoes but will add them next time! I did use Arborio rice (because I wanted left over rice to make fried rice!) but I would also serve this over Zataraines Yellow Rice.