Main Dishes
A
6 chicken breast halves, cubed
1tsp oil
B
2" ginger root in 4 pieces
4 garlic cloves, minced
16oz pineapple juice (2 cans of slices, drained)
1/3C shoyu
1C apple cider vinegar
1/4C brown sugar (or to taste)
C
2 onions, in chunks
4 bell peppers, in chunks
2 20oz cans pineapple slices, in chunks
D
1T cornstarch
1/4C pineapple juice
In wok, saute A until browned; set chicken aside.
Saute C and set aside. While doing so Mix together B and set aside, then mix together D and set aside (separately).
Put B into wok (by itself!) and bring to a boil, add D, bring to a boil again. Re-add A & B, simmer for a bit until thickened. Serve over rice.