Sweet and Sour Chicken

The other day John and I watched The Proposal. At the end of the movie the couple is being grilled by US customs about their relationship to see if it is legit. (She was a Canadian with an expired green card and he was her assistant.) Anyway, it was a good romantic comedy. But then John and I started asking each other questions to see if we knew all the answers about our "favorites" and things like that. Apparently I did not know his favorite fruit was pineapple. So when I was grocery shopping the other day and saw fresh pineapples on the shelf I had to buy it. Then I didn't know what to do with it. I asked him if he wanted to eat it straight up, as dessert grilled with brown sugar or as Sweet and Sour Chicken. This dish won out and it was very good, and I normally don't like Sweet and Sour Chicken!
-Amanda

Sweet and Sour Chicken

2 large chicken breasts
4 tbsp cornstarch
1 bell pepper (whatever color, I used green)
1/4 of a red onion
1 cup of sugar snap peas
1/2 a fresh pineapple or 1 can of pineapple chunks, drained
1 cup of button mushrooms (I didn't have any, but I wanted to put them in the dish!)
1 tbsp vegetable oil

Sauce:
1/3 cup rice wine vinegar
4 tbsp brown sugar
1 tbsp ketchup
1 tsp soy sauce
1 tsp corn starch

Cut bell pepper & red onion into large chunks. Heat oil in a large skillet. Put the bell pepper and onion in the skillet on high heat and cook it until it starts to brown. Chop chicken into large chunks. In a large ziplock bag, pour the cornstarch and chicken chunks together. Coat the chicken thoroughly. Put the chicken in a colander to sift off extra cornstarch. You may need to add a bit more oil to the skillet. Add the chicken to the peppers and onions. Add the sugar snap peas and mushrooms. Dice the pineapple and add it to the chicken.

To make the sauce in a small bowl whisk together all ingredients and pour over the chicken and vegetables. Cook until thickened. Serve over white rice.