1 (8 oz.) can pineapple chunks in heavy syrup
2 lb. chicken parts
2 tbsp. shortening
1 can chicken broth
1/4 c. vinegar
2 tbsp. brown sugar
2 tsp. soy sauce
1 clove minced garlic
1 med. green pepper, diced
3 tbsp. cornstarch
1/4 c. water

Drain pineapple; reserve syrup. Brown chicken in shortening, drain off fat. Add reserved syrup, broth, vinegar, sugar, soy and garlic. Cover and cook 40 minutes over low heat.

Add green pepper and pineapple, cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water, gradually stir into sauce. Cook, stirring, until thick. Serve with parsleyed rice. 4 servings.