Ingredients for 6 servings:
1. 3 tablespoons sugar
2. 2 tablespoons cornstarch
3. 1/8 teaspoon pepper
4. 1 (6 ounce) can pineapple juice
5. 3 tablespoons ketchup
6. 2 tablespoons lemon juice
7. 2 tablespoons soy sauce
8. 2 large boneless chicken breasts, in strips
9. 1 large carrot, sliced
10. 1/4 cup onion, chopped
11. 1 1/2 teaspoons vegetable oil
12. 1 medium zucchini, sliced 1/2 inch thick
13. 1/2 medium sweet red pepper, cut into strips
14. 1/2 medium green pepper, cut into strips
15. 1 (8 ounce) can unsweetened pineapple tidbits, drained
16. cooked rice

Directions:
1. In a bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. (*If you drain juice from tidbits and add apple or orange juice to make 6 oz – this works just as well.) Stir in the ketchup, lemon juice and soy sauce. Set aside.
2. In a nonstick skillet or wok, cook chicken, carrot and onion in oil (or use veg. spray – works just as well) until chicken is browned.
3. Add the zucchini and red and green peppers. Stir until vegetables are crisp-tender.
4. Pour sauce that was set aside over chicken/vegetable mixture.
5. Add pineapple.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Serve over hot cooked rice.