1 (8 oz.) can pineapple chunks
2 lbs. chicken parts, skinned
2 tbsp. vegetable oil
1 can chicken broth
1/4 c. cider vinegar
2 tbsp. brown sugar
2 tsp. soy sauce
12 lg. cloves garlic, minced
1 med. green pepper, cut in sm. sqs.
3 tbsp. cornstarch
1/4 c. water

Drain pineapple; reserve chunks. Brown chicken in skillet in oil. Pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce, and garlic. Cover and cook over low heat for 40 minutes. Add green pepper and pineapple chunks and cook about 5 minutes until done, stirring occasionally. Combine cornstarch and water, gradually add to skillet. Stir until thickened. Serve with parsley rice. Makes 4 servings.