Eleanor'S Island-Style Chicken

• 1 can (about 8 oz.) pineapple chunks (in heavy syrup)
• 2 lb. chicken parts
• 2 tsp. Crisco
• 1 can Campbell's chicken broth
• 1/4 c. vinegar
• 2 Tbsp. brown sugar
• 2 tsp. soy sauce
• 1 large clove garlic, minced
• 1 medium green pepper, cut in squares
• 3 Tbsp. cornstarch
• 1/4 c. water

1. Drain pineapple chunks, reserving syrup.
2. In skillet, brown chicken in Crisco.
3. Pour off fat.
4. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic.
5. Cover.
6. Cook over low heat 40 minutes.
7. Add green pepper and pineapple chunks. Cook 5 minutes more or until done.
8. Stir occasionally. Combine cornstarch and water.
9. Gradually stir in sauce. Cook, stirring until thickened. Serve with hot cooked rice.

pineapple, chicken parts, crisco, campbells chicken broth, vinegar, brown sugar, soy sauce, clove garlic, green pepper, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983825 (may not work)