1 (8 oz.) can pineapple chunks
1/2 c. chopped onion
2 tbsp. vegetable oil
1 1/4 c. water
2 c. carrots, sliced lengthwise
1/4 c. brown sugar
1/2 tsp. ginger
2 tbsp. soy sauce
2 c. diced cooked chicken
1 c. green pepper strips
2 tbsp. vinegar
1 can water chestnuts
3 chicken bouillon cubes
2 tbsp. cornstarch
1/4 c. catsup

Drain pineapple, reserving juice. Add water to juice to make 2 1/4 cups. (Set aside for rice, not the water in ingredients above). Saute onion in oil in large skillet until tender. Add 1 1/4 cups water, carrots, water chestnuts and bouillon. Cover and simmer 5 minutes.

Combine brown sugar, cornstarch and ginger. Add catsup, vinegar and soy sauce; mix and stir into vegetable mixture. Cook until clear. Add chicken, peppers and pineapple. Cover and simmer 5 minutes. Bring measured liquid (set aside) to boil with 3/4 teaspoon salt and 1 tablespoon butter. Stir in 2 1/4 cups minute rice. Remove from heat and cover for 5 minutes. Serve chicken over rice!