1 (20 oz.) can pineapple chunks, in juice
1/2 c. brown sugar
1/4 c. cornstarch
1/2 tsp. ground ginger
1/2 c. cider vinegar
1/4 c. soy sauce
1 1/4 c. green pepper strips
2 c. cubed cooked chicken
1 c. sliced onion
1 c. carrots
Hot cooked rice

Drain pineapple, saving juice. Add enough water to make juice, 2 1/2 cups. Set temperature at 320 degrees, electric skillet. Cook, stirring ingredients until mixture boils. Add vegetables and meat. Cook for 10 minutes at 220 degrees. Serve on rice.