Sweet and Sour Chicken

serves 4

4 boneless, skinless chicken breasts, cut into cubes
6 T flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil
1/8 cup cornstarch
1 tsp salt
1/4 tsp pepper
1/4 c brown sugar
1/4 c vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 cup pineapple juice (reserved juice)
1/2 cup chicken broth
1 T soy sauce
1 red bell pepper, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers and pineapples. Cook until heated through. Serve over rice.