1 (8 oz.) can chunk pineapple
2 lbs. chicken parts (breasts)
2 tbsp. shortening or oil
1 can chicken broth
1/4 c. vinegar
2 tbsp. sugar
2 tsp. soy sauce
1 garlic clove, minced
1 med. green pepper (cut in squares)
3 tbsp. cornstarch
1/4 c. water

Drain pineapple, reserve syrup. In a skillet or wok, brown chicken in oil, pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover, cook over low heat for 40 minutes. Add green pepper and pineapple; cook 5 minutes more. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook until thickened. Serve over cooked hot rice.