Sweet and Sour Chicken

This dish is eaten throughout Asia, with some variations. This is the plain and average version Americans enjoy.
1 lb. chicken meat, cut into bite-sized chunks and sauteed
1 8-oz can pineapple tidbits or chunks
1/3 c sugar
1/4 c vinegar
2 Tbsp cornstarch
2 Tbsp soy sauce
(opt) 1 t instant chicken bouillon granules
1/8 t ground black pepper or red pepper flakes
1 Tbsp cooking oil
1 c bias-sliced carrots ( 2 med, or more if you like)
2 cloves garlic, minced (or powdered if you don't have fresh)
   If you don't want as much garlic taste, reduce or change out the garlic and add some onion
(1/4 c onion, minced or sliced in thin lengthwise half-moon strip)
1 lg green or red bell pepper, cut into 1/2-inch pieces
2 cups hot cooked rice

For sauce, drain pineapple, reserving juice. Add enough water to juice to equal 1 1/2 cup. Stir in sugar, vinegar, cornstarch, soy sauce, and bouillon. Set aside.
Start stir frying the chicken chunks and garlic. Add carrots and stir-fry 1 minute. Add bell peppers (and onions), stir fry for 1 to 2 minutes or till crisp-tender.
Stir sauce. Pour into center of pan. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add pineapple. Heat through. Serve over rice. Serves 5.