Island Chicken

1 can (8 ounces) pineapple chunks
2 pounds chicken pieces
2 tablespoons shortening (ok, I used oil)
1 can (10 3/4 ounces) chicken broth
1/2 cup white vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
1 clove garlic, minced
1 green bell pepper, seeds removed and cut in squares
4 tablespoons cornstarch
1/4 cup water

Drain pineapple chunks, saving syrup. Brown chicken slowly in oil. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add bell pepper and pineapple chunks; cook 5 minutes more or until chicken is tender, stirring occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring, until thickened. Serve with cooked parsley rice. Serves 4. Really serves more than 4.

Recipe from Lone Star Legacy II by the Austin Junior Forum