1 (8 oz.) can pineapple chunks in syrup
2 lb. chicken parts
2 tbsp. shortening
1 can Campbells chicken broth
1/4 c. vinegar
2 tbsp. brown sugar
2 tsp. soy sauce
1 tsp. garlic salt
1 med. green pepper, cut up
3 tbsp. cornstarch
1/4 c. water

Drain pineapple chunks, reserving syrup. In a skillet, brown the chicken in the shortening. Add syrup, broth, vinegar, brown sugar, soy sauce, and garlic salt. Cover, cook over low heat for 30 minutes. Add green pepper and pineapple chunks; cook 5 minutes more. Stir occasionally. Combine cornstarch and water. Stir into sauce. Cook, stirring until thickened. Serve with cooked rice. Serves 4.