1/2 c. water
5 tbsp. cornstarch
3/4 c. brown sugar, firmly packed
1 tsp. salt
20 oz. can pineapple chunks, drained, reserving juice
2 c. CHICKEN MIX
2 tbsp. soy sauce
1/4 c. white vinegar
2 c. chicken broth
2 c. water
2 c. uncooked long grain rice
1/2 c. thinly sliced onion
3/4 c. thinly sliced green peppers

In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Combine with reserved pineapple juice and brown sugar mixture in a large saucepan. Cook over medium heat about 5 to 7 minutes, until mixture starts to thicken. Add CHICKEN MIX, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally. Put chicken broth and 2 cups water in a large saucepan. Add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to CHICKEN MIX mixture. Cook until vegetables are slightly tender. Just before serving, stir in tomato wedges. Serve over the hot, cooked rice. Makes 8 to 10 servings.