1 lb. cooked chicken, cubed
8 oz. can pineapple chunks
1/4 c. vinegar
1/4 c. sugar
2 tbsp. ketchup
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. oil
1 green bell pepper cut in strips
3 c. hot cooked rice

Drain pineapple, reserving juice. Set aside pineapple. Place pineapple juice in a glass measuring cup. Add enough water to measure 1/2 c. In a small bowl combine juice, vinegar, sugar, ketchup, soy sauce and cornstarch; mix until well blended. In a large skillet, heat oil and fry green pepper. Add sauce, cook until mixture boils and thickens. Stir in chicken and pineapple; mix lightly. Serve over rice.