Instructions: Put on instant rice to cook. In a paper bag, toss cubed chicken with flour salt and pepper. Drain pineapple chunks, saving 1/2 cup juice.

Heat oil in skillet, add chicken and saute 5 minutes. Add pineapple, cover and cook on low until chicken is cooked, 5 minutes. Combine soy sauce, vinegar, cornstarch and the reserved pineapple juice in a small bowl. Stir into pan with chicken and cook until thickened.

Add some cashews before serving. Serve immediately with rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.