3/4 c. sugar (scant)
1/3 c. ketchup
1 tbsp. soy sauce (can use Worcestershire sauce)
1/2 c. vinegar
3 1/2 tbsp. cornstarch
1 tbsp. cooking oil (optional)
1 can pineapple chunks

If using vegetables (carrots & green peppers), precook until tender and drain. Drain pineapple to use after sauce is done. Keep juice.

Combine sugar, ketchup, soy sauce, salt and 2/3 cup pineapple juice (add water to it, if needed, to make 2/3 cup) in saucepan. Bring to a boil. Add vinegar. Blend cornstarch and 1/3 cup water. Pour in mixture and cook until thickens. Take off heat, and add oil and vegetables.

I cut chicken breast or pork in small, bite-size pieces and dip first in egg (beaten) and then flour. Deep fry until done. Drain. Pour sauce over meat. Serve with rice.