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

Drain pineapple, reserving syrup. In skillet, brown chicken in oil; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally.

Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with rice.