2 boneless chicken breasts, skinned
1 egg, beaten
3/4 c. dry baking mix (Jiffy mix) combined with 1/4 tsp. salt
1 c. vegetable oil
2/3 c. sugar
2 tbsp. cornstarch
1 tbsp. paprika
1 (4 oz.) can chunk pineapple (reserve juice)
1/4 c soy sauce
1/4 c. cider vinegar
1 c. green pepper strips
1/2 c. sliced onion
Prepared rice

Heat oil in skillet. Cut chicken breasts into 1 inch cubes, dip in beaten egg and then roll in baking mix, brown chicken pieces in oil, drain using paper towel lined pan. Place chicken in 250 degree oven to keep warm.

In 10 inch skillet combine sugar, cornstarch, paprika, pineapple juice and enough water to equal 2 cups, add soy sauce and vinegar. Heat to boiling. Mixture will thicken as it cooks.

Add green pepper strips and onion, cook until tender but crisp. Add pineapple chunks and chicken. Serve over rice.