2 c. ham, diced
1 can pineapple chunks
1 sm. pepper
1 can mushrooms
4 tbsp. butter
2 tbsp. soy sauce
2 tbsp. corn starch
1/4 tsp. salt
1/4 c. brown sugar
1/3 c. vinegar
Water and pineapple juice

Saute mushrooms, peppers and butter until tender. Add drained pineapple chunks and ham. Add enough water to pineapple juice to make 1 1/2 cups. Blend in corn starch and rest of ingredients. Stir into ham and pineapple mixture. Cover over low heat for 10 minutes, stirring frequently. Serve over rice or Chinese noodles.