Ingredients:
1 can (8 ounces) unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons soy sauce
2 tablespoons vegetable oil, divided
1 carrot, cut into 2-inch julienne strips*
2 celery ribs, thinly sliced
1 medium red bell pepper, 2-inch julienne strips
1 medium green bell pepper, 2-inch julienne strips
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 pound turkey breast, cut into 1/2-inch strips
Directions:
Drain pineapple, reserving juice. In a small bowl combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large skillet or wok heat 1 tablespoon oil for 2-3 minutes over medium-high heat. Add carrot, celery, peppers, and onion. Cook and stir for 3 minutes. Add snap peas. Cook and stir about 1 minute longer or until vegetables are crisp and tender. Remove vegetables. In the same skillet cook and stir turkey in remaining oil for 5 to 6 minutes or until no longer pink. Stir soy sauce mixture gradually into skillet. Bring to boil; cook and stir for 2 to 3 minutes or until thickened. Stir in vegetable mixture and pineapple. Heat through. Serve over rice.