4 chicken breast halves (skinned, boned & cut into bite-size pieces)
1 green pepper, cut up into bite-size pieces
1 white onion, cut up into bite-size pieces
1 (16 oz.) can pineapple chunks, drained, reserving juice

Flour chicken lightly and fry in 2 tablespoons hot Crisco over medium heat until done (golden brown).

SAUCE:

2/3 c. brown sugar
2 tbsp. cornstarch
2 tsp. dry mustard
2/3 c. vinegar
2 tbsp. soy sauce
1/2 c. ketchup
Reserved pineapple juice
1/2 c. water

Combine sauce ingredients and boil until thick. Add cooked chicken, raw vegetables and pineapple to sauce. Heat through and serve with rice. Serves 4.