2 tbsp. butter
1 (3 lb.) fryer chicken, cut into pieces
1 (15 1/4 oz.) can pineapple tidbits
2 tbsp. cornstarch
1/4 c. vinegar
2 tbsp. soy sauce
1 tbsp. sugar
1 tsp. ground ginger
1 ripe tomato
2 green onions, sliced

Melt butter in large skillet; add chicken pieces and brown well. Drain excess fat. Drain pineapple, reserving juice. Combine reserved juice, cornstarch, vinegar, soy sauce, sugar and ginger. Pour over chicken. Cover, simmer 45 minutes. Add tomatoes and pineapple; heat through. Garnish with green onion. Serve over steamed rice, if desired. 4 to 6 servings.