1 lb. boneless chicken, cut in cubes
2 Tbsp. oil
1 garlic clove, minced
1 c. green pepper strips
1 c. carrots strips
1 1/4 c. chicken bouillon
3 Tbsp. vinegar
3 Tbsp. brown sugar
1/3 c. teriyaki sauce
1 (8 oz.) can chunk pineapple in juice
1 1/2 c. instant rice

Saute chicken in oil until lightly browned. Add garlic, onion, pepper strips and carrots. Stir-fry 2 to 3 minutes. Add bouillon, teriyaki sauce, vinegar, sugar and pineapple with juice. Bring to a full boil.

Stir in the rice. Cover and remove from heat and let stand 5 minutes. Stir before serving. Makes 4 servings.