8 pieces of chicken, thighs and breasts
8 oz. can pineapple chunks
1/3 c. wine vinegar
1/3 c. water
1 sm. bunch broccoli flowerets
2 slices carrots
4 tsp. cornstarch
2 tbsp. oil

Heat oil; brown chicken. Pour off fat; add juice from 8 ounces pineapple chunks, brown sugar, vinegar and water. Bring to boil; reduce heat and cook about 1 hour.

Remove meat, deboned; add 4 teaspoons cornstarch and boil 1 minute. Add broccoli, carrots and pineapple chunks. Cover and heat 4 minutes. Serve over rice.