|Margarine||1 Tablespoon (Fleischmann's)|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Green pepper||1 , chopped|
|Canned pineapple rings||19 Ounce (1 Can Of 19 Ounce)|
|Juice||2 Cup (32 tbs) (Liquid Juice From Pineapple + Water)|
|Boneless chicken breasts||3|
|Water||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Chopped ginger||1 Tablespoon (Fresh)|
Put Fleischmann's Margarine in frypan and saute onion, garlic and green pepper.
Add salt and pepper.
Drain the can of pineapple.
Measure the pineapple juice and add enough water to make 2 cups.
Cube the chicken and mix with rest of ingredients.
Cover and simmer for 1/2 hour.
Combine 1/4 cup cold water with cornstarch and blend until smooth.
Stir gradually into hot pan and cook gently to thicken.
Add pineapple rings, vinegar and soy sauce, brown sugar, salt and ginger.
Mix all ingredients.
Cover and let simmer until heated thoroughly.