1. Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl. 2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. 3. Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes. 4. Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken. 5. Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. 6. Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute. 7. Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. 8. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
