1 lb. boneless chicken breasts, skinned
3/4 c. chicken broth
1 can (15 1/4 oz.) pineapple chunks in pineapple juice
1 green pepper, cut in thin strips
1 red pepper, cut in thin strips
1 carrot, sliced diagonally
1/4 c. vinegar
2 tsp. brown sugar
1 tbsp. cornstarch
2 tbsp. soy sauce
2 c. hot cooked rice

Cut chicken into 1 inch cubes. Heat chicken broth to boiling in large skillet add chicken. Simmer 5 to 10 minutes stirring occasionally. Add undrained pineapple, green pepper, red pepper, carrot, vinegar and sugar; bring to boil.

Stir cornstarch into soy sauce until smooth; stir into skillet mixture, bring to boil, stirring constantly. Lower heat, cover and simmer 10 minutes. Serve over hot cooked rice.