• 1/4 cup sodium reduced soy sauce
• 3 Tbs apple cider vinegar
• 1 Tsp grated fresh ginger root
• 1 clove garlic, crushed
• 1 Tbs cornstarch
• 2 Tbs oil (preferably sesame oil)
• 1 Tbs olive oil
• 1 1/2 pounds fresh boneless, skinless chicken breasts cut into one-inch pieces
• 8 to 10 green onions, chopped
• 2 cups of red and green sweet red peppers cut into strips
• 3 cups of fresh pineapple, cubed
• 1/2 cup of pineapple or orange juice
• 1/4 cup slice almonds or roasted sesame seeds (optional)

In a bowl, mix soy sauce, cider vinegar, ginger, garlic, cornstarch and oil. In a large wok or skillet, heat 1 Tbs of olive oil and add chicken. Stir-fry the chicken until brown and cooked through (about 10 to 12 minutes). Remove from wok or skillet and set aside. Add the green onions, peppers and pineapple to the wok. Heat through and stir well. Pour in sauce and juice; stir until thickened. Return the chicken to the wok or skillet and heat through again. Serve over steamed rice and sprinkle with sesame seeds or almonds. Serves 4.