1/4 cup brown sugar
1/4 cup rice wine vinegar
3 tbsp. reduced-sodium soy sauce
1 tbsp. fresh ginger, grated
3 cloves garlic, minced
2 boneless, skinless chicken breasts, sliced into strips
1 onion, sliced
2 sweet bell peppers, sliced
1 cup fresh pineapple
2 tsp. cornstarch
2 cups cooked rice
In a bowl, combine brown sugar, vinegar, soy sauce, ginger and garlic. Set aside.
Preheat skillet on medium-high heat. Add chicken, stirring until all sides are brown, about 5 to 6 minutes. Chicken will stick at first but will release as it browns. Add vegetables, pineapple, and brown sugar mixture, stirring well. Cover and reduce heat to medium. Cook 5 minutes.
Stir in cornstarch mixed with water. Stir an additional minute or until sauce thickens. Serve over rice.