1 (1 lb. 4 oz.) can pineapple chunks
1 chicken bouillon cube
1/2 c. vinegar
1/4 tsp. prepared mustard
1 tbsp. soy sauce
1/2 tsp. salt
1/4 c. brown sugar
2 tbsp. cornstarch
2 to 3 c. diced cooked turkey, heated
Chow mein noodles
3/4 c. green pepper strips
1/4 c. thin sliced onion

Drain pineapple; reserve syrup. Combine bouillon cube, vinegar, mustard, soy sauce and salt in saucepan; cook until bouillon cube is dissolved. Combine brown sugar, cornstarch and 1/2 cup reserved pineapple syrup; stir into hot liquid. Cook, stirring constantly until thick and clear; pour over hot turkey. Serve over chow mein noodles; top with pineapple chunks, green pepper strip and onion slices. May serve over rice if desired.