2 1/2 to 3 lb. chicken breast, diced
3/4 stick butter
2 (8 1/4 oz.) cans pineapple tidbits
1/4 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. vinegar
1 tbsp. soy sauce
1 c. green pepper
1/4 c. thinly sliced onion
1 can drained water chestnuts

Brown chicken in butter. Cover and cook until tender. Remove from skillet and set aside. Drain pineapple, reserving syrup. Set pineapple aside. Combine brown sugar, cornstarch and salt in skillet. Gradually stir in vinegar, soy sauce and reserved syrup from pineapple. Cook over medium heat, stirring constantly until thickened. Add pineapple tidbits, green pepper, onion, cooked chicken and water chestnuts. Cover and simmer 5 to 10 minutes or until vegetables are crisp-tender. Serve over hot buttered rice.

Makes 4 to 6 large servings.