1 lb. skinless, boneless chicken breasts
2 tbsp. butter
1 med. green pepper, cut into 1 inch pieces
1/4 tsp. salt
Dash pepper
2 (8 oz.) cans pineapple chunks, liquid reserved
1/2 c. + 2 1/2 tbsp. water, divided
1/3 c. Heinz Apple Cider Vinegar
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tsp. ginger
2 1/2 tbsp. cornstarch
Hot buttered rice
Toasted slivered almonds

1. Cut chicken into 2 inch strips.

2. In large skillet melt butter, then saute chicken and green pepper just until chicken changes color. Season with the salt and pepper. Stir in pineapple, pineapple liquid, 1/2 cup of the water and the next 4 ingredients. Cover; simmer 10-12 minutes or until chicken is cooked.

3. Combine cornstarch and the remaining 2 1/2 tablespoons water; stir into chicken mixture. Cook until sauce is thickened, stirring constantly.

4. Serve over rice; garnish with almonds. Serve 4.