1 can pineapple chunks (8 oz.)
1/2 c. chopped onion
2 tbsp. shortening
1 1/4 c. water
2 c. carrot sticks
3 chicken bouillon cubes
1/4 c. firmly packed brown sugar
2 tbsp. cornstarch
1/4 tsp. ginger
1/4 c. catsup
2 tbsp. vinegar
1 tbsp. soy sauce
2 c. diced cooked chicken
1 c. green pepper strips
3/4 tsp. salt
1 tbsp. butter
2 1/4 c. Minute Rice

Drain pineapple, reserving juice. Add water to juice to make 2 1/4 cups. Saute onion in shortening in large skillet until tender, add 2 1/4 cups water, carrots and bouillon. Cover and simmer 5 minutes. Combine sugar, cornstarch and ginger; add catsup, vinegar and soy sauce and stir into vegetables. Cook until clear and thickened. Add chicken, green peppers and pineapple, cover and simmer for 5 minutes. Fix Minute Rice. Serve chicken mixture over rice. Serves 6.