Polynesian Stir Fry

I found this recipe online one day and made my own adjustments.  Its a simple stir fry, with excellent flavor.  I prefer making my own sauce to the stir fry sauce at the store.  There is a lot more flavor and you have a little more control if you want a certain flavor to stand out, like the spicy mustard, or adding a little more ginger.  Feel free to add whatever you want!  That's the best part about a stir fry, all vegetables are welcome.

Ingredients:
3 chicken breasts
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon grated fresh ginger
1/4 teaspoon pepper
1 can pineapple chunks
2 teaspoons cornstarch
1 tablespoon cooking oil
1 medium onion, chopped 
1 medium yellow or red pepper, cut into 1-inch squares
2 cups hot cooked rice

Partially freeze meat. Thinly slice across grain into bite-size strips. In a medium bowl stir together meat, vinegar, soy sauce, brown sugar, dry mustard, ginger, and pepper. Let stand for 15 minutes. Drain meat, reserving marinade. Set aside. 

Drain pineapple, reserving juice. For sauce, in a small bowl stir together reserved pineapple juice, reserved marinade, and cornstarch. Set aside. 

Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry onion in hot oil for 2 minutes. Add zucchini and sweet pepper; stir-fry about 1-1/2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok. 

Add meat mixture to the hot wok. Stir-fry for 2 to 3 minutes or until thoroughly cooked. Push meat from the center of the wok. 

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add pineapple. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked rice. Makes 4 servings.