1 can pineapple chunks in heavy syrup
1 can chicken broth
1/4 c. white vinegar
2 tbsp. brown sugar
2 tsp. soy sauce
1 lg. garlic clove, sliced
1 sm. green pepper, diced
2 lbs. chicken breasts
3 tbsp. cornstarch
1/4 c. cold water

Drain pineapple, keep syrup. Brown chicken in frying pan, add pineapple syrup, chicken broth, vinegar, sugar, soy sauce and garlic. Cover and cook 40 minutes. Add pepper and pineapple chunks. Cook until tender. Add cornstarch to water, stir until smooth. Add to pan until mixture thickens. Serve over rice.