4 tbsp. rye flour
1/4 c. honey
2 c. pineapple juice
1/2 c. apple cider vinegar
1/4 c. chopped onion
2 tbsp. soy sauce
1 (3 lb.) chicken, cooked, deboned and cut into pieces
1 1/2 c. green pepper strips
1 (20 oz.) can pineapple chunks, drained
1/2 c. slivered almonds
5-6 c. cooked brown rice

Combine rye flour, honey, pineapple juice, vinegar, onion, and soy sauce in a medium saucepan. Cook until thickened. Add the chicken pieces, green pepper strips, pineapple chunks, and slivered almonds. Return to a boil. Serve over hot rice. Serves 8.