1 (8 oz.) can pineapple chunks in heavy syrup
2 lb. chicken parts
2 tbsp. shortening
2 tsp. soy sauce
1 lg. clove garlic, minced
3 tbsp. cornstarch
1 can chicken broth
1/4 c. vinegar
2 tbsp. brown sugar
1 med. green pepper

Drain pineapple chunks; save syrup. Brown chicken in a skillet using shortening. Pour off fat; add pineapple syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple. Cook about 10 minutes longer.

Remove chicken from skillet. Combine cornstarch and water; stir into sauce until thickening occurs. Return chicken to skillet. Serve with rice.