Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain pineapple, reserve the juice. cut chicken into bite size pieces and season with salt and pepper. in a large skillet, brown chicken in oil. reduce heat and add vegetables, cover and simmer for 5 minutes. combine reserved pineapple juice, ketchup, brown sugar, cornstarch, soy sauce, ginger and garlic in a small bowl until blended. stir into the skillet. cover and simmer until vegetables are tender and sauce is thickened, about 10 minutes. stir in pineapple and heat through. serve with rice.

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