4 chicken breasts, skinned, boned & cut into 3/4" strips
1 tbsp. oil
2 tbsp. butter
1/4 c. brown sugar
1/4 c. vinegar
1 1/2 tbsp. cornstarch
1 green pepper, cut in strips
1 c. unsweetened pineapple chunks
1 tbsp. soy sauce

Melt butter and oil in heavy skillet. Saute chicken strips quickly, turning to brown on all sides. Do not overcook. In saucepan, combine sugar and cornstarch with vinegar and liquid from pineapple. Cook, stirring constantly, until sauce is thick and shiny. Add soy sauce to taste. When ready to serve, add chicken, green pepper and pineapple to sauce. Heat to boiling point and correct seasoning. Serve at once with rice.