Drain pineapple chunks; reserve juice.

Combine 1/3 cup juice with plum sauce, rice vinegar, soy sauce and cornstarch; set aside.

Combine remaining juice with water to equal 2 cups.

Prepare Rice and Quinoa according to package directions, using juice mixture.

Heat oil in a large nonstick skillet over medium-high heat.

Add carrots, water chestnuts, red onion and pineapple chunks and cook for 2 to 4 minutes.

Add plum sauce mixture, and cook stirring until slightly thickened.

Stir in chicken and broccoli and heat until hot. Serve over Rice and Quinoa.