1 (8 oz.) can pineapple (heavy syrup)
2 lbs. chicken parts, skinned
2 tbsp. shortening or oil
2 c. chicken broth
2 tbsp. brown sugar
1/4 c. vinegar
2 tbsp. soy sauce
1 lg. clove garlic, minced
1 med. green pepper, cut in chunks
3 tbsp. cornstarch
1/4 c. water

Brown chicken in oil; drain fat. Add pineapple syrup, chicken broth, brown sugar, vinegar, soy sauce, and garlic. Cover. Cook 40 minutes on low heat. Add green pepper and pineapple. Cook 5 to 10 minutes, stirring occasionally. Combine cornstarch to water slowly stir into pan. Stir until it thickens. Serve over steamed brown rice.