Stir-Fry Spinach Salad

I make a lot of chicken and we love spinach. This recipe combines both and is another great way to serve chicken.
NEED:
1 can pineapple chunks
1 pound boneless, skinless chicken breast, julienned
2 tablespoons olive oil, or other cooking oil
1 med. green pepper, julienned
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 cup ketchup
3 tablespoons vinegar
2 tablespoons soy sauce
6 cups torn spinach
1 cup cherry tomato halves ( or diced tomatoes if you would prefer)
Drain pineapple and reserve 3 tablespoons of juice. Set aside. In a skillet, stir fry chicken in oil for 5 minutes. Add green pepper and stir fry for 2 to 4 minutes.
In seperate container add brown sugar, cornstarch and pineapple juice. Mix well. Stir in ketchup, vinegar and soy sauce and mix until smooth. Add to skillet and cook until thickened. On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken and green peppers. Serve immediately.

Enjoy!