8 to 10 pieces chicken and corn starch to coat it
1/2 tsp. ginger to taste
1 to 2 cloves garlic chopped
1 c. pineapple pieces and juice reserved
1/3 c. chopped green pepper (optional)
1 c. water
4 tsp. corn starch
5 bouillon cubes and 2 water or 2 c. chicken broth
Salt and pepper to taste
5 to 6 c. cooked rice

Brown cornstarch coated chicken in large skillet or Dutch oven until nearly done. Mix other ingredients together and add to chicken. Simmer 15 minutes. Serve over hot rice. Note: You may enjoy more pineapple than 1 cup.