Have ready a paste of: 1/2 c. chicken broth 2 tbsp. soy sauce

Melt 2 tablespoons butter in a heavy pan. Add: 3/4-1 c. diced green peppers 6 slices diced, canned pineapple (save juice)

Cover and simmer 5 minutes. Add the cornstarch paste and the following ingredients to the peppers and pineapple: 3/4 c. pineapple juice 1/2 c. sugar 1/2 tsp. salt 1/4 tsp. ginger

Simmer, stirring constantly, until the mixture thickens. Yield: 2 1/2 to 3 cups.