Baked chicken parts (skinned or skinless)
1/4 c. vinegar
1/2 c. pineapple juice
1/3 c. packed brown sugar
1 1/2 tbsp. cornstarch, combined with 2 tbsp. water
1 tsp. salt, optional
1 (20 oz.) chunk pineapple
1 lg. green pepper, cut into strips
Lg. cut up tomato

Bake preferred chicken parts until tender. Combine next 5 ingredients in saucepan and bring to boiling point, stirring constantly. Thin with vinegar or pineapple juice if too thick (sauce will thin when pineapple is added). Add pineapple, green pepper, and tomato to sauce. Cook only until heated. Pour over cooked chicken. Serve with fried rice and stir fry vegetables. Serves 4.