2 tbsp. cornstarch
1/2 c. brown sugar (packed)
1 (13 1/2 oz.) can pineapple tidbits or chunks, drained, reserve syrup (I use 15 oz.)
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. chunked green pepper

Mix cornstarch and sugar; stir in pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet or saucepan and cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add pineapple and green peppers. Heat through. Serve over rice or noodles.

Cut chicken into bite-size pieces and deep fry in batter until brown.

BATTER:

1 egg
1/2 c. flour
1 tsp. salt
5 tbsp. cold water

Combine ingredients.