- 6 or 8oz (168 or 224g) boneless-skinless, chicken breast
		
		- 3 green onions, thinly sliced
		
		- 1/4 medium green pepper, cut into 1-inch (2.5cm) pieces
		
		- 2 Tbsp (30ml) red wine vinegar
		
		- 1 Tbsp (15ml) cornstarch
		
		- 3/4 cup (200ml / 147g) fresh pineapple,
			cut into 1-inch (2.5cm) pieces
		
		- 2 Tbsp (30ml) brown sugar substitute
		
		- 2 Tbsp (30ml) ketchup
		
		- 1/2 tomato, seeded and diced
		
		- 1/2 cup (125ml) low-sodium chicken broth
		
		- Nonfat cooking spray

		Cut chicken into strips or 1-inch (2.5cm) pieces.
		Coat skillet or wok with nonfat cooking spray.
		Add onion and green pepper; stir-fry over medium
			heat until vegetables are crisp-tender.
		Remove and set aside.
		Coat skillet or wok, again, with nonfat cooking spray.
		Add chicken pieces and stir-fry over medium heat until
			chicken is cooked through. 
		Mix vinegar, cornstarch, chicken broth, brown sugar substitute
			and ketchup together.
		Add sauce to skillet, or wok, with chicken.
		Cook, stirring constantly, until sauce thickens.
		
		Return onion and green pepper to skillet or wok.
		Stir in pineapple chunks.
		Cover and cook 2 minutes, or until heated through.
		Stir in tomato just before serving.