1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1 tbsp. soy sauce
1 (15 oz.) can pineapple chunks (I cut smaller)
1 c. green pepper, cut in strips
1 c. thin sliced onions
1 tbsp. vegetable oil
2 cut up chicken breasts (or leftover chicken)

In bowl combine sugar and cornstarch, gradually add vinegar and soy sauce. Stir in pineapple, green pepper and onion and set aside.

Heat oil in pan, medium heat, and cook chicken until tender and white. Add above ingredients, stir until mixed. Cover and cook 15 minutes. Serve over white rice.