Rinse and cut up fresh broccoli. Rinse chicken and cut into strips. Heat non-stick wok or large skillet with the oil over medium high heat. Add chicken strips and cook until lightly browned.

Add broccoli and 1/4 cup of water, cooking until broccoli is crisp tender, about 5-6 minutes. While chicken and broccoli are cooking, combine 1/4 cup of water, rice vinegar, soy sauce, cornstarch, and onion powder in a small bowl. Add the soy sauce mixture to chicken and cook 2-3 minutes more until mixture thickens. Reduce heat, then stir in pineapple. (Fresh is far better than canned, obviously).

Cover and cook about one minute until all ingredients are heated through.