1 lb. chicken breast, cubed

SWEET & SOUR SAUCE:

1 (16 oz.) can tomatoes
1 (14 1/2 oz.) can pineapple
1/4 c. packed brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. ground ginger
1 tbsp. vinegar
1 med. onion, chopped
1 green pepper, chopped

CHICKEN BATTER:

1/2 c. flour
1/4 c. cornstarch
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. water

SWEET & SOUR SAUCE: Drain tomatoes, reserving 1/2 cup juice. Drain pineapple, reserving 1/4 cup juice. Mix together in a saucepan the brown sugar, cornstarch, salt and ginger. Add reserved juice and vinegar, dissolve cornstarch. Bring mixture to a boil, stirring constantly. Lower heat and stir until mixture thickens. Add chopped onion, green pepper and pineapple.

CHICKEN BATTER: Mix dry ingredients with water and stir until batter is a smooth thin stream. Heat oil until very hot, dip chicken pieces into batter and deep fry for 5 minutes. Pour sauce over chicken and serve over rice. Tomatoes themselves are not used in this recipe.