1 chicken
1 med.-sized can pineapple chunks
1/2 green pepper
1 med. sized tomato
2 tbsp. soy sauce
4 tbsp. cornstarch
1 egg
1 tsp. Accent
Salt and pepper

Clean and cut chicken into serving pieces.

Beat the egg and add the cornstarch to make a thick batter. Add salt, Accent and pepper. Dip cut chicken in this batter and deep fat fry. Set aside.

While frying the chicken, boil enough water to cover the cut up green pepper. When the water has boiled, drop the green pepper, cook for 5 minutes and drain immediately. Set aside.

In a saucepan, place the juice from the drained pineapple, add soy sauce, 1 tablespoon cornstarch and simmer until thick. Add chicken, pineapple chunks and remove from the heat. When ready to serve, garnish with tomato wedges.