1/2 c. firmly packed brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. vinegar
1 tbsp. soy sauce
1 (20 oz.) can pineapple chunks, packed in juice
1 lg. green pepper, cut into strips
1 sm. onion, thinly sliced & separated into rings
2 whole chicken breasts (boneless)
1/4 c. butter, melted
Hot cooked rice

Combine brown sugar, cornstarch and salt. Stir until well blended, gradually add the vinegar and soy sauce, stirring until the mixture is dissolved. Stir in the pineapple, undrained, green pepper and onion; set aside.

Cut the chicken into bite-size chunks, cook in the butter in a large skillet until lightly browned. Add the sauce mixture, stirring until smooth. Cover and simmer for 15 minutes. Serve over hot cooked rice. Yields 4 servings.