Sweet-Sour Chicken

• 1 (2 1/2 to 3 lb.) fryer chicken, cut up
• 6 Tbsp. (3/4 stick) butter
• 2 (8 1/4 oz.) cans pineapple chunks in syrup
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/4 c. vinegar
• 1 Tbsp. soy sauce
• 1 c. green pepper, cut in strips
• 1/4 c. thinly sliced onion
• hot buttered cooked rice

1. Brown chicken in butter in large skillet.
2. Cover; simmer 35 to 40 minutes.
3. Remove chicken; set aside.
4. Drain pineapple, reserving syrup.
5. Combine sugar, cornstarch and salt in skillet. Gradually stir in vinegar, soy sauce and reserved syrup.
6. Cook over medium heat, stirring constantly, until thickened.
7. Add pineapple, green pepper, onion and reserved chicken.
8. Cover and simmer for 5 to 10 minutes.
9. Serve over rice.
10. Makes 4 servings.

fryer chicken, butter, pineapple, brown sugar, cornstarch, salt, vinegar, soy sauce, green pepper, onion, hot buttered cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342668 (may not work)