1 c. sugar
1/2 c. vinegar
1/2 c. water or pineapple juice
1 tbsp. chopped green pepper
1/2 tsp. salt

Mix and cook slowly for 5 minutes. While cooking, mix 2 tablespoons cornstarch and 1 tablespoons water. Add to above and cook until thick. Add paprika and 1 tablespoons chopped parsley. Instead of 1/2 cup water, use what pineapple juice is left from small can of crushed pineapple. While hot, cut up the pineapple and add to above. Let stand; cool. Can be served on top of chicken and pork. Good to keep in refrigerator.