can pineapple chunks drained (juice reserved)
Cup white vinegar
drops orange food coloring
skinless, boneless chicken breast halves Cut into 1" cubes
Vegetable oil for frying chicken
bell peppers cut into 1" cubes 1 red and 1 green
medium size sweet onion cut into 1" pieces.
In a saucepan combine 1 1/2 Cups water, sugar, vinegar, reserved pineapple juice and orange food coloring. Heat to boiling, turn off heat. Combine 1/4 Cup cornstarch and 1/4 Cup water; stir into saucepan. Contine stirring until mixture thickens. Combine flour, salt, pepper. Add chicken pieces and stir until chicken is well coated. Heat oil in skillet or wok, fry chicken pieces in hot oil about 10 minutes or until golden brown. Remove chicken and drain on paper towel. When ready to serve add bell peppers, pineapple onion and chicken to the sweet and sour sauce. Mix together easily and serve over hot rice.