Peel and section grapefruit over bowl; reserve juice. Drain pineapple well, reserving juice. Combine juices and add enough water to equal 1 cup liquid. Combine with cornstarch and soy sauce. Rinse chicken breasts and pat dry; remove any excess fat. Cut into thin strips. In large non-stick skillet, sprayed with non-stick cooking spray, stir-fry chicken with garlic in oil over medium-high heat for 5 minutes, or until lightly brown. Add the snow peas and cornstarch mixture and cook, stirring until thickened. Add grapefruit, pineapple and green onions and cook until evenly heated.

Each of the four one cup servings contains 146 calories and 2 grams of fat. [aicr est] Filename /mcfiles/aicr0797.txt available at

American Institute for Cancer Research. Please mention their name when you share a recipe. Visit Aicr at http://www. Aicr. Org To eatlf - 7/24/97