1 can pineapple chunks
1/2 c. chopped onion
2 tbsp. shortening
1 1/4 c. water
2 c. carrot sticks
3 chicken bouillon cubes
1/4 c. packed brown sugar
2 tbsp. cornstarch
1/4 tsp. ginger
1/4 c. catsup
2 tbsp. vinegar
1 tbsp. soy sauce
2 c. diced chicken
1 c. pepper strips
3/4 tsp. salt
2 1/4 c. rice

Drain pineapple, reserving juice. Add water to juice to make 2 1/4 cups. Saute onions in shortening in frying pan. Add 1 1/4 cups water, carrots and bouillon. Cover; simmer 5 minutes. Combine sugar, cornstarch and ginger, add catsup, vinegar and soy sauce, stir into vegetable mixture. Cook until clear and thickened. Add chicken, green peppers and pineapple, cover and simmer 5 minutes. Meanwhile, bring measured liquid, salt and butter to a boil. Stir in rice. Serve chicken mixture over rice. Serves 6.