1 lb. chicken breasts, skinned & boned
2 tbsp. butter
1 med. green pepper, cut into 1 inch pieces
1/4 tsp. salt
Dash of pepper
Almonds, toasted (opt.)
15 oz. pineapple chunks
2 1/2 tbsp. flour
1/2 c. water
1/3 c. vinegar
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tsp. ginger
Pineapple liquid

Cut chicken into 2 inch strips. Melt butter in large skillet. Saute chicken and green pepper just until color of chicken changes.

Season with salt and pepper. Stir in pineapple chunks and liquid, water, vinegar, brown sugar, soy sauce and ginger. Cover and simmer 10 to 12 minutes or until chicken is cooked.

Combine flour and 2 1/2 tablespoons water and stir into chicken mixture. Cook until sauce is thickened, stirring constantly. Serve over hot, buttered rice. Serves 4.