1 (8 oz.) can pineapple chunks
1/4 c. butter
1 lg. onion, chopped
1 lg. green pepper, chopped
2 sm. tomatoes, peeled and chopped
2 tbsp. cornstarch
1 tbsp. vinegar
1 lb. frankfurters, cut into 1-inch pieces
Salt and pepper to taste
Hot cooked rice

Drain pineapple, reserving juice. Add enough water to juice to equal 1/2 cup, and set aside.

Melt butter in a skillet. Add pineapple, onion, green pepper, and tomato; cook over medium heat until thoroughly heated, stirring occasionally.

Combine pineapple juice, cornstarch, and vinegar; add gradually to vegetable mixture, stirring constantly. Add frankfurters, salt, and pepper; cover and simmer 10 minutes, stirring frequently. Serve over rice. Yield: 6 servings.