2 1/2 to 3 lb. frying chicken
8 oz. can tomato sauce
2 1/2 c. hot cooked rice
1/2 tsp. salt
1/4 c. brown sugar
20 oz. can pineapple chunks
3 tbsp. cooking oil
1/4 c. cider vinegar
1/4 c. light corn syrup
1/8 tsp. pepper
1 tbsp. cornstarch

Brown chicken in oil; drain. Mix 1/4 cup pineapple liquid with tomato sauce, vinegar. Stir in brown sugar, corn syrup and cornstarch. Simmer until clear and thick. Add pineapple chunks stirring constantly. Pour sauce over chicken; cover and simmer 15 minutes. Serve over hot rice.