2 1/2 c. rice
1 (16 oz.) can pineapple
1 1/2 lbs. cooked ham (diced)
1 green pepper (diced)
1 c. chicken broth
1/3 c. sugar
1/8 c. vinegar
3 tbsp. butter
3 tbsp. soy sauce
4 tbsp. cornstarch

Cook rice; set aside.

In saucepan combine green pepper, pineapple and juice (syrup), 1/2 of chicken broth, sugar, vinegar, butter and soy sauce. Bring to boil. Cover and simmer 10 minutes. Blend cornstarch and remaining broth and add to mixture. Add ham to mixture. Cook and stir until bubbly. Serve over rice.