1 can (12 oz.) corned beef or pork luncheon meat, cut into 6 slices
1/2 c. packed brown sugar
1/4 c. Bisquick baking mix
2 tbsp. soy sauce
1 can (20 oz.) pineapple chunks, drained (reserve syrup)
8 green onions (with part of tops), cut into 1 inch pieces (about 1/3 c.)
1 green pepper, cut into 1 inch pieces
1 clove garlic, crushed

Heat oven to 375 degrees.

Overlap corned beef slices lengthwise down center of ungreased rectangular baking dish, 10 x 6 x 1 1/2 inches.

Mix brown sugar, baking mix and soy sauce in 2 quart saucepan until smooth. Gradually stir in pineapple syrup, onions, green pepper and garlic. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir in pineapple. Spoon over and around corned beef.

Cover and bake until corned beef is hot, 25 to 30 minutes. Serve with hot cooked rice if desired. 6 servings.

For ease in cutting corned beef, refrigerate at least 1 hour.