Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl. heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. add half the chicken and cook, stirring often, until no longer pink, about 3 minutes. transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken. add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute. add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. serve.

Target recipe: make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet/sour balance to your liking with additional honey, vinegar and/or soy sauce. serve at once.