1 lb boneless skinless chicken breasts or thighs
2 cloves garlic, minced
1 tsp ground ginger
1/4 tsp salt
1 tbsp butter
1 can (14 oz) pineapple tidbits, drained, reserving 1/2 cup juice
1 tbsp packed brown sugar
1/4 cp soy sauce
2 tbsp cornstarch
1 1/2 cp milk
2 tsp rice or white vinegar
sliced green onions

Cut chicken into 1 1/2 inche chunks, trimming fat. In bowl, combine chicken with garlic, ginger and salt. In large nonstick skillet, melt butter over med-high heat. Brown chicken in 2 batches. Return chicken with any juices to skillet and add drained pineapple, brown sugar and soy. Bring to boil; reduce heat to low, cover and simmer for 5 minutes or until chicken is just slightly pink inside.

Increase heat to medium. Whisk cornstarch into milk and gradually stir into skillet. Cook, stirring for about 3 minutes or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar. Cook, stirring, for 2 minutes or until bubbling. Serve sprinkled with green onions over rice.