Instructions: Cut chicken into bite size pieces. Allow wok to heat at medium-high (325) for 2 minutes. Melt margarine in wok; add chicken, and stir fry 4 to 5 minutes or until lightly browned. Stir in vegetables; cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender.

Drain pineapple tidbits, reserving 1/4 cup liquid. Set pineapple aside. combine the reserved pineapple juice and remaining ingredients except rice; pour over chicken mixture. Cook until mixture is slightly thickened.

Combine rice and pineapple. Serve chicken mixture over pineapple-rice mixture.

Yield: 6 servings

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