3 lb. chicken pieces
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can pineapple chunks, drained & reserve syrup
1 c. pineapple juice
3 tbsp. cornstarch
3 tbsp. soy sauce
1/4 c. vinegar
1/4 c. brown sugar
1 green pepper, sliced
1 c. cashew nuts

Combine chicken with vegetables and seasonings. Cover with water and simmer until tender. Remove from heat but let cool in liquid. Skin and bone chicken, cut into bite-size pieces and place in 2 quart casserole. Strain vegetables from chicken broth and add to thicken.

Combine the syrup from the pineapple with the pineapple juice, cornstarch, soy sauce, vinegar and sugar; cook, stirring until clear and thick. Add pepper slices, pineapple chunks and nuts; simmer 5 minutes. Pour sauce over chicken and bake in a preheated oven at 325 degrees for 30 minutes. Makes 6 servings.