3 oz. boneless, skinless chicken breast, cut into strips
1 red bell pepper
2/3 c. chopped Vidalia onion
1 c. pineapple chunks, drained (I use the kind that is canned in its own juice)
1/3 tsp. olive oil
2 tsps. slivered almonds
Mild curry powder
Stir-fry chicken strips and onion in hot olive oil. Sprinkle with spices to taste (start out with about 1 tsp. each). When chicken is cooked through, add red pepper and pineapple chunks and stir-fry till heated through. Add the almond slivers just before serving.