1 lb. boneless chicken breasts

3/4 c. fat-free chicken broth

1 (15 1/4-oz.) can pineapple chunks in juice

1 green pepper, cut in thin strips

1 red pepper, cut in thin strips

1 carrot, sliced diagonally

1/4 c. vinegar

2 tsp. sugar

1 T. cornstarch

2 T. soy sauce

3 c. hot cooked rice

Cut chicken into 1-inch cubes. Heat chicken broth to boiling in large skillet, add chicken. Simmer 5 to 10 minutes, stirring occasionally. Add un-drained pineapple chunks, green and red pepper, carrot, vinegar and sugar; bring to a boil. Stir cornstarch into soy sauce until smooth, stir into skillet mixture. Bring to boiling, stirring constantly. Lower heat, cover, simmer 10 minutes. Serve over hot cooked rice. Makes 4 servings.