Mix cornstarch, ginger, and salt in a small heavy saucepan. Drain pineapple tidbits, saving liquid; set pineapple aside.

Combine drained pineapple liquid, vinegar, soy sauce, and chicken broth; add gradually to cornstarch mixture, stirring until smooth. Bring to a boil and cook over medium heat, stirring constantly until thick and smooth.

Add pineapple; simmer gently 4 to 5 minutes. Add sweetener shortly before serving.

This recipe yields 8 servings. Serving size: 1/4 cup.

Exchanges Per Serving: 1/2 Fruit.

Nutrition Facts: Carbohydrates 1g; Protein 1g; Fat 0g; Calories 32; Fiber 0.2g; Sodium 311mg; Cholesterol 0mg.

Note: For low-sodium diets omit salt. Substitute reduced-sodium (light) soy sauce.