3 boneless chicken breasts, cooked & chopped
2 green peppers, cut into strips
3 tbsp. wine vinegar
1 tbsp. soy sauce
1 (16 oz.) can pineapple chunks, drained
1/2 tsp. dry mustard
1 tsp. salt
1 tbsp. cornstarch

Combine first 7 ingredients in bowl; mix well. Spoon into shallow baking dish. Bake at 325 degrees for 40 minutes. Stir in cornstarch, dissolved in 2 tablespoons water. Bake for 15 minutes longer or until thick and bubbly. Serve with rice. Serves 6.