This is a delishous dish.  No need to serve in the pineapple but it makes a nice presentation.  I like to serve this with plenty of white rice.  If you do not have seasame seeds don’t worry, you can just leave them out.

​Ingredients:

1 lb thin cut chicken
1T soy sauce
1C cornstarch
1 egg
1 pineapple
2T vegetable oil
1/2 red bell pepper
1/2 green bell pepper
1/2 medium onion
2 tsp minced garlic
​1 tsp minced ginger
1/4 C rice wine vinegar
1/4 C sugar
3 T ketchup
Sesame seeds 

Instructions:​

1. In large bowl combine chicken, soy sauce, 1 T cornstarch, egg.  Cover refrigerate for minumum 30 minutes.
   Cut pineapple into cubes.  If planning to serve in pineapple keep outside intact.
   Place remaining cornstarch in separate bowl and toss chicken pieces until throughly coated.
   In large skillet place vegetable oil and cook chicken until done (about 5 minutes if using thin sliced).  Once competely cooked remove from skillet and let drain on papertowels.
   Add peppers, onion to skillet until just softened.
   Add garlic and ginger, let cook just a few minutes, then add venegar, sugar and ketchup and stir.  
   Bring to a boil  and add pineapple and warm.
   Add chicken and coat thouroughly and sprinkle with sesame seeds.
   Serve with rice.