Tip for cutting thin chicken strips: place in the freezer for about 10 minutes before slicing.
1 ½ pounds/675g boneless chicken breast, sliced ½ inch/1.27cm strips
1 tablespoon/15ml vegetable oil
20 ounce/565g pineapple chunks in juice
¾ cup/185ml water
¼ cup/60ml vinegar
1 tablespoon/15ml gluten free soy sauce or Braggs Liquid Aminos
¼ cup/59ml/50g brown sugar
½ teaspoon/2ml salt
2 tablespoons/30ml potato starch
2 tablespoons/30ml water
½ cup/118ml sliced onion
1 green pepper, cut into thin strips
2 cups/450ml/322g cooked brown rice
Sauté chicken in oil over medium heat until browned, 2-4 minutes per side. Drain pineapple, reserving juice. Combine juice, water, vinegar, Braggs, brown sugar and salt. Pour over pork, cover and simmer for 5 minutes. Mix starch and water together. Add to pork mixture, whisking until combined and thick. Add pineapple chunks, onion and pepper. Cover and simmer 10 more minutes. Serve over rice.