Cut up chicken into bite-sized pieces. Dip chicken in egg, then in flour/cornstarch. Fry in oil. Drain on paper towels.
Heat 2-3 T. oil, stirfry cut up green peppers, onion, and carrots until desired softness. Add pineapple tidbits.
Mix sugar, vinegar, ketchup, water, pineapple juice, cornstarch, and salt. Add to vegetables. Heat until thick. Add chicken.
Serve over rice.
This makes a lot! You can leave out any of the vegetables or use less of them. I'd still use the same amount of sauce even if you reduce the amount of chiken or vegetables.
The amount of chicken I use varies. Sometimes I buy a package of chicken tenderloins and cut those up. Sometimes I just use 2 chicken breasts or whatever I have.
I tried an easier way to do the chicken that I like. Cut up 2 lbs of chicken (I did 2 chicken breasts) and put in bowl. Add 2 tsp. cornstarch, 1 beaten egg and 1 tsp. salt. Mix. Let stand at room temperature for 15 mins or in fridge for up to overnight. Then fry in skillet in olive oil for about 1 minute per side (or until done in center).
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 2 1/2 quart casserole dish with 1 tablespoon olive oil. (It may seem too large, but it will cook down.)
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.