2 tbsp. oil
4 chicken breast halves (1 1/2 lb.), skinned, boned and cut into 1-inch cubes
1 red or green pepper, cut into julienne strips
1 (20 oz.) can pineapple chunks in natural juice
3 or 4 tbsp. French's Worcestershire sauce
2 tbsp. catsup
1 tbsp. cornstarch
1 tbsp. honey
3 green onions, cut into 1-inch pieces
Hot cooked rice

Heat oil in large skillet. Add chicken; stir fry until lightly browned. Add pepper; cook 2 minutes. Drain pineapple. Combine pineapple juice, Worcestershire sauce, catsup, cornstarch and honey. Pour over chicken. Add pineapple and onions. Cook, stirring until liquid thickens. Serve over rice. 4 to 5 servings.