1/4 c. firmly packed brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. vinegar
1 tbsp. soy sauce
1 (15 1/4 oz.) can pineapple chunks, undrained
1 lg. green pepper, cut in strips
1 sm. onion, thinly sliced & separated into rings
2 whole chicken breast, skinned & boned
1/4 c. butter, melted
Hot cooked rice

Combine first 3 ingredients and stir until well blended, gradually add vinegar and soy sauce, stirring until cornstarch mixture is dissolved. Stir in pineapple, green pepper and onion; set aside.

Cut chicken into thin strips, cook in butter until lightly browned, add pineapple mixture, stirring until smooth. Cover and simmer 15 minutes. Serve over rice.