Sweet and Sour Chicken

2 pounds chicken breasts, skinned, boned, and cut into cubes
garlic salt to taste
2 cups canned pineapple chunks, drained (reserve juice)
1/4 cup vinegar
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon soy sauce
1/2 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium green pepper, cut into 1/4-inch strips
1 medium tomato, cut into thin wedges
[hot cooked rice]

In preheated non-stick skillet or wok, brown chicken and season with garlic salt. Remove chicken and set aside. In same skillet, combine reserved pineapple juice, vinegar, ketchup, brown sugar, soy sauce, salt, cornstarch, and ginger. Cook over low heat until thickened, about 10 to 15 minutes. Add chicken, green pepper, and tomato. Continue to cook until vegetables are tender crips and heated through. Serve with rice.

Serves 4.

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