Pineapple Chicken

Pineapple Chicken
6 boneless, skinless chicken breasts, cut into strips & pieces
1 egg, beaten
1 c. cornstarch (more if needed)
salt & pepper to taste

¾ c. sugar
½ c. red wine vinegar
¼ c. pineapple juice
3 Tbsp. ketchup
1 Tbsp. soy sauce
¼ c. chopped green onion
canned pineapple, (sliced, chunks or tidbits)

Combine sugar, vinegar, pineapple juice, ketchup, soy sauce and green onions in a bowl and set aside. Dip chicken in egg mixture and roll in cornstarch. Brown both sides in 2 Tbsp. oil. Reduce heat and cook until centers are no longer pink. Remove from pan and set aside. Pour sauce into hot pan and cook until thickened. Mix cooked chicken and sauce in a large bowl until combined. Serve over rice.

*For frying chicken, I like Peanut Oil because the chicken won't burn and turn dark. To get a little color in, mix peanut oil and vegetable oil.