1 lb. skinless boneless chicken breasts
2 tbsp. butter
1 med. green pepper, cut into 1 in. pieces
1/4 tsp. salt
Dash of pepper
1 (15 oz.) can pineapple chunks, liquid reserved
1/2 c. + 2 1/2 tbsp. water, divided
1/3 c. white vinegar
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tsp. ginger
2 1/2 tbsp. cornstarch
Hot buttered rice

Cut chicken into 2 inch strips. In large skillet, melt butter, then saute chicken and green peppers until chicken changes color. Season with salt and pepper.

Stir in pineapple, pineapple liquid, 1/2 cup of the water and next 4 ingredients. Cover and simmer 10-12 minutes or until chicken is cooked.

Combine cornstarch and the remaining 2 1/2 tablespoons water, stir into chicken mixture. Cook until sauce is thickened, stirring constantly. Serve over rice.

Guten Appetit.