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

Drain pineapple, save syrup. Brown chicken in shortening, pour off fat. Add syrup, broth, vinegar, soy sauce and garlic. Cover and cook on low for 40 minutes. Add green pepper (optional) and pineapple, cook for 5 minutes until done, stirring occasionally. Combine cornstarch and water. Stir into sauce. Cook, stirring continually, until thickened. Bok choy can be cut into small pieces and cooked when pineapple is added. Makes a great addition. Serve with parsleyed rice.

Serves 4.