1 lb. boneless chicken
2 tbsp. butter
1 med. green pepper, cut in 1 inch pieces
1-2 onions, cut in 1 inch pieces
1/4 tsp. salt
Dash pepper
2 (8 oz.) cans pineapple chunks
1/2 c. plus 2 1/2 tbsp. water, divided
1/3 c. cider vinegar
2 tbsp. brown sugar
2 tbsp. soy sauce
1/4 tsp. ginger
2 1/2 tsp. cornstarch
Almonds

Cut chicken into 2 inch strips. Melt butter in large skillet, saute chicken, green pepper and onion just until chicken changes color. Season with salt and pepper. Stir in pineapple with liquid, 1/2 cup water and the next 4 ingredients. Cover and simmer 10 to 12 minutes.

Combine cornstarch and remaining water; stir into chicken mixture. Cook until sauce is thick, stirring constantly. Serve over rice, garnish with almonds.