HAWAIIAN CHICKEN

1 (8 oz.) can pineapple chunks in heavy syrup
2 lbs. chicken parts
2 Tbsp. vegetable oil
1 can chicken broth
1/4 cup vinegar
2 Tbsp. brown sugar
2 tsp. soy sauce
1 large clove garlic, minced
1 medium green bell pepper, cut into squares
3 Tbsp. corn starch
1/4 cup water

Drain pineapple chunks, reserving syrup; set aside.

In skillet, brown chicken in oil, pour off fat.

Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic, cover; cook over low heat for 40 minutes.

Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally.

Combine corn starch and water, gradually stir into sauce. Cook, stirring until thickened.

Note from source: I think I got this recipe off a can of Dole pineapple chunks a long time ago. It's fast, easy and yummy with steamed rice.

Makes 4 servings
Source: Lori in Texas