2 lb. boneless chicken breasts
1 large red onion (in chunks)
1 bell pepper (in slivers)
1 large can pineapple chunks (drained)
1/2 tsp. garlic powder
2 Tbsp. soy sauce
2 Tbsp. cornstarch
2 Tbsp. ketchup
1/4 cup pineapple juice

Cut chicken in bite sized pieces. Stir fry in soy sauce with onions and peppers. Add pineapple with juice. Cook 10 minutes. Dissolve cornstarch in a few tbsp. of water until pasty. Add to chicken to thicken. Add remaining ingredients. Simmer 20 minutes on low. Serve over hot cooked rice.