Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the pineapple and orange juice, sugar, vinegar, and chicken broth in a small bowl. set aside. season chicken cubes with salt and pepper. saute chicken until no longer pink. chicken should be getting brown. remove chicken to clean plate. add peppers and onions to pan that chicken was cooked in and saute for 1-2 minutes. add pineapple chunks and heat for 1 minute. add the juice mixture. simmer until sauce has been reduced by a third. add cornstarch mixture slowly, stirring well until the sauce has a nice consistency. add chicken back to the pan and simmer for 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