1/4 c. firmly packed brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. vinegar
1 tbsp. soy sauce
1 (20 oz.) can pineapple chunks, packed in juice
1 lg. green pepper, cut into strips
1 sm. onion, thinly sliced & separated into rings
2 whole boneless chicken breasts (4 pieces)
1/4 c. butter, melted
Hot cooked rice

Combine the brown sugar, cornstarch and salt; stir until well blended. Gradually add the vinegar and soy sauce, stirring until the dry mixture is dissolved. Stir in the pineapple, undrained, green pepper and onion; set aside.

Cut the chicken into bite-size chunks; cook in the butter in a large skillet until lightly browned. Add the sauce mixture, stirring until smooth. Cover and simmer for 15 minutes. Serve over the hot cooked rice. Yields 4 servings.