1 (20 oz.) can pineapple chunks
1 chicken bouillon cube
1 c. water
3 tbsp. sugar
1 tbsp. vinegar
2 tbsp. cornstarch
1 tbsp. soy sauce (optional)
2 c. boneless cooked chicken cubes
2 c. fresh broccoli cuts
1 c. total of green peppers and carrot slivers

Drain pineapple and save juice. In large pot combine pineapple, water, bouillon; bring to boil and simmer for 5 minutes. Add sugar, cornstarch, vinegar, soy sauce and pineapple juice. Stir and cook until thickened. Add chicken and vegetables stirring until hot. Cover pot. Let stand for approximately 20 minutes. Stir occasionally. (Vegetables will be firm, if you like softer vegetables let simmer for 15 minutes). Serve over your favorite rice. Serves 6.

(Millersburg-Calvary)