Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon white vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon ground ginger
• 2 garlic cloves, minced
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 tablespoons canola oil
• 1 package (16 ounces) frozen stir-fry vegetable blend
• 1 can (8 ounces) unsweetened pineapple chunks, drained
• hot cooked rice

Directions

1. In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice.