1 (16 oz.) can pineapple in heavy syrup
2 lb. chicken parts
2 tbsp. shortening
1 (16 oz.) 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 and save syrup. In skillet brown chicken in shortening, pour off fat. Add pineapple syrup, chicken broth, vinegar, brown sugar, soy sauce, and garlic. Cover; cook over low heat about 40-50 minutes. Add green pepper and pineapple chunks; cook 5 minutes or more until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with cooked rice. Makes 4 servings.