1 can (8 oz.) pineapple chunks in heavy syrup
1 can Campbell's Chicken Broth
2 tbsp. brown sugar
1 lg. clove garlic, minced
3 tbsp. cornstarch
2 lbs. chicken parts
2 tbsp. shortening
1/4 c. vinegar
2 tsp. soy sauce
1 med. green pepper, cut in sq.
1/4 c. water

Drain pineapple chunks, reserving syrup. In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks, cook 5 minutes more or until done. Stir occasionally.

Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with cooked parsleyed rice. Makes 4 servings.