2 cans pineapple chunks, drained to make about 28 oz., reserving syrup (I use 1 sm. & 1 lg. can)
1 1/4 c. regular strength chicken broth
1/4 c. brown sugar
3/4 c. vinegar
1 tbsp. soy sauce
1 tbsp. catsup
1/4 c. cornstarch
1 c. thinly sliced green onion
3 green peppers, seeded & cut into 1" squares

Combine pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup and cornstarch. Cook; stirring until thickened. At this point, you can refrigerate the sauce as long as a day ahead. Shortly before you want to use the sauce heat it slowly, stirring until bubbly. Add onion and green pepper. Cook 1 minute longer. Remove from heat and add pineapple chunks. Makes about 2 1/2 cups liquid sauce (plus veggie and fruit). If you do not want to refrigerate the sauce overnight, then just add veggies and fruit as above.