1 cn Dole Pineapple Chunks (20oz)

1/2 c Ketchup

3 T Cider vinegar

2 T Brown sugar

2 t Cornstarch

1 1/2 T Chun King Soy Sauce

1 T Vegetable oil

1 lb Boneless, skinless chicken,

chunked 1 md Bell pepper, chunked

1 sm Yellow onion, cut in wedges

1 cn Chun King Sliced Water

Chestnuts, drained (8 oz) 1 cn Chun King Cow Mein Noodles,

warmed (5 oz) Drain pineapple; reserve juice. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce; stir to blend. Heat oil in wok or large skillet. Add chicken; stir fry 3 minutes. Remove chicken. Add bell pepper and onion; stir fry 3 minutes. Add water chestnuts and juice mixture. Cook, stirring, until boils and thickens. Add chicken and pineapple; heat through. Serve over chow mein noodles.