6 boneless chicken breasts, cut into bite size pieces, fried until golden brown
2 (13 oz.) cans pineapple, drained but save juice
1 c. onions, quartered
1 c. peppers, quartered
Pineapple juice (add water to make qt. of liquid)

SAUCE:

1 c. white vinegar
Juice of 2 lemons
1 1/2 c. brown sugar
1 c. soy sauce
Cornstarch to thicken

SAUCE: Put in saucepan and cook until thick.

Put chicken in baking dish. Mix white vinegar, lemon juice, brown sugar, soy sauce, and cornstarch to thicken. Add rest of ingredients and pour over chicken. Bake at 350 degrees for 45 minutes. Serve with rice.