|Canned pineapple chunks in heavy syrup||8 Ounce (1 Can)|
|Chicken||2 Pound, cut up|
|Canned chicken broth||10 Ounce (1 Can)|
|Brown sugar||2 Tablespoon|
|Vinegar||1 1⁄4 Cup (20 tbs)|
|Soy sauce||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 Medium, cut in squares|
|Water||1 1⁄4 Cup (20 tbs)|
Drain pineapple, saving syrup.
Melt shortening in heavy skillet.
Brown chicken and drain.
Add broth, brown sugar, vinegar, soy sauce and garlic.
Cover and cook over low heat 40 minutes.
Add peppers and continue cooking 5 minutes or until done, stirring occasionally.
Remove chicken and set aside.
Combine cornstarch and water.
Whisk into sauce and cook until thick, stirring constantly.