Sweet and Sour Pineapple Chicken (4 servings, 2 cups, 6 pts)

1/3 cup ketchup
3 tbsp soy sauce
2 tbsp unseasoned rice vinegar
3 tbsp sugar
1 tbsp cornstarch
2 tsp canola oil
1 lb skinless chicken breast halves, cut into chunks
1 red bell pepper, cut into ¾ inch pieces
½ lb snow peas, trimmed
1 cup drained canned straw mushrooms
1 (8 oz) can pineapple chunks in juice, drained

Stir together the ketchup, soy sauce, vinegar, sugar, and cornstarch in small bowl until smooth. Set aside. Heat oil in skillet add chicken to stir fry until cooked through, about 5 minutes. Place in bowl. Add remaining ingredients to wok. Stir fry until bell pepper is crisp tender, about 3 minutes. Return the chicken to the wok with ketchup mixture. Stir fry until sauce thickens and bubbles, about 1 minute.