1 lb. boneless chicken, cut in cubes
2 tbsp. oil
1 c. green pepper strips
1 c. carrot strips
1 1/4 c. chicken bouillon
3 tbsp. vinegar
3 tbsp. brown sugar
1 (8 oz.) can chunk pineapple in juice
1/3 c. teriyaki sauce
2 c. minute rice

Brown chicken in oil. Add green pepper and carrots and saute briefly. Add bouillon, vinegar, sugar, pineapple with juice, and teriyaki sauce. Bring to full boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Stir before serving. Makes 4 servings.