3 chicken breasts
6 tbsp. flour and poultry seasoning
2 tbsp. oil
3 tbsp. brown sugar
1/2 tsp. salt
1 (13 1/2 oz.) can pineapple bits
1 c. chicken broth or water with chicken bouillon
1 green pepper (thin strips)
1 sm. pink onion (thin strips)

Cut meat in bite-size pieces, coat with flour mix. Cook quickly and lightly in oil in pan. Blend sugar and remaining flour, salt and pineapple with juice and broth. Add to chicken and cook about 20 minutes. Add green peppers and onion and cook 5 minutes, keep crunchy. Serve over rice or Chinese noodles. Serves 4.