1 (8 oz.) can pineapple chunks in heavy syrup
2 lbs. chicken parts
2 tbsp. shortening
1 can chicken broth
1/4 c. vinegar
2 tbsp. brown sugar
2 tsp. soy sauce
1 lg. clove garlic, minced
1 med. green pepper, cut in sq.
3 tbsp. cornstarch
1/4 c. water

Drain pineapple chunks, reserving syrup. In skillet, brown chicken in shortening. (I oven bake it instead.) Pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with cooked parsleyed rice. Makes 4 servings.