Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the juices, sugar, vinegar and stock in a small bowl. season the chicken cubes. sauté in the vegetable oil until all pinkness is gone and the chicken is beginning to brown. remove to a clean plate/bowl. add peppers and onion to sauté pan. heat for 1-2 minutes. add the pineapple. heat 1 minute. add the juice mixture. simmer until sauce has reduced by a third. add cornstarch slurry slowly, stirring well, until sauce has a nice consistency. add chicken back to pan, and simmer 5 minutes.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables