chicken pineapple stirfry

tweaked from a Mr. Food Cookbook
2 servings
INGREDIENTS
1 large onion cut into wedges
1 large red bell pepper cut into 1 inch chunks
2/3 pound boneless skinless chicken breasts cut into 1 inch chunks
1 teaspoon garlic salt
1/4 teaspoon ground ginger
1 8 ounce can pineapple chunks, drained (or fresh pineapple)
2 servings steamed rice

Coat large skillet with non stick cooking spray and heat over high heat. Add the onion and red pepper. Cook for 3-4 minutes or until browned stirring occasionally. Season the chicken with the garlic salt and ginger. Add to the skillet and cook for 3-4 minutes or until the chicken is browned, stirring occasionally. Add the pinaeapple chunks and mix well. Cook for 2-3 minutes or until heated through and the chicken is no longer pink inside. Serve immediately.