1 can (1 lb. 4 oz.) pineapple chunks
1/2 c. sugar
1/2 c. white vinegar
2 tbsp. orange marmalade
2 whole boned chicken breasts, skinned and cut into 1/4 inch cubes
1 med. green pepper
2 tbsp. cornstarch
2 tbsp. diced pimento
1/4 c. Fleischmann's butter
1 med. onion, sliced into thin rings

Drain pineapple, reserving 1/2 cup syrup. Combine sugar and cornstarch. Mix in pineapple, reserved syrup, vinegar, pimento and orange marmalade. Set aside.

Melt butter in a Dutch oven. Add chicken and cook for 5 minutes, stirring frequently. Add green pepper and onion, cook for 2 minutes. Add pineapple mixture. Bring to a full boil, stirring occasionally. Serve over brown or white rice. Serves 4.