2 1/2 c. rice
1 1/2 lbs. cooked ham, diced
1 sm. can chicken broth
1/8 c. vinegar
3 tbsp. soy sauce
1 (16 oz.) can pineapple
1 green pepper, diced
1/3 c. sugar
3 tbsp. butter
4 tbsp. cornstarch

Cook rice, set aside. In saucepan combine green pepper, pineapple with juice, 1/2 of chicken broth, sugar, vinegar, butter and soy sauce; bring to boil. Cover and simmer 10 minutes. Blend cornstarch to remaining broth; add to mixture. Add ham, cook and stir until bubbly. Serve over rice.