• Combine chicken, soy sauce and garlic salt in a medium bowl. Mix well.
• Add chicken pieces to flour, then to egg mixture, then back to flour until all chicken pieces are well coated.
• Heat oil in a wok (or skillet) over medium high heat for 1 minute.
• Add chicken pieces to wok and stir-fry for 4-5 minutes, or until browned on all sides.
• Remove from wok and set aside.
• Drain all but 1 tablespoon of oil from wok.
• Add onion and bell pepper to wok and cook for 1 minute.
• Return chicken to wok.
• Add tomatoes and pineapple, stir-fry for 5 minutes.
• Stir in sweet and sour sauce. Cook until sauce is bubbly.
• Serve over rice.

Sweet and Sour Sauce

• Combine vinegar, sugar, orange juice, pineapple juice, tomato paste and salt to saucepan. Mix well.
• Remove ⅓ cup of mixture, add cornstarch, stir well, set aside.
• Cook sauce mixture over medium heat until it bubbles.
• Add cornstarch mixture to pan and continue cooking over medium heat until sauce has thickened.