1 (8 oz.) can pineapple chunks
2 lb. chicken breasts
2 tbsp. butter
1/2 c. chicken bouillon
2 lg. carrots, sliced
1/4 c. firmly packed brown sugar
Hot cooked rice
2 tbsp. cornstarch
1/4 c. vinegar
2 tbsp. soy sauce
1 med. onion, sliced & separated into rings
1/2 green pepper, cut into strips
1 (8 oz.) can water chestnuts, thinly sliced

Drain pineapple, reserving juice. Set aside. Bone chicken breasts and cut meat into pieces. Saute in butter until no longer pink. Add bouillon and carrots; cover and cook until carrots are tender. Combine reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Add to chicken and cook until thickened.

Just before serving add pineapple, onion, green pepper and water chestnuts, cook until just heated. Serve on hot rice.