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1 (8 oz.) can pineapple chunks
2 lb. chicken
2 Tbsp. shortening
1/4 c. vinegar
1 can chicken broth
2 Tbsp. brown sugar
2 Tbsp. soy sauce
1 tsp. garlic
1 slice green pepper
3 Tbsp. cornstarch
1/4 c. water

Drain pineapple, saving syrup. Brown chicken in skillet.
Pour off fat. Add syrup, broth, vinegar, sugar, soy sauce and
garlic to chicken. Cook over low heat for 40 minutes.

Add green peppers and pineapple chunks. Cook five minutes.
Combine cornstarch and water. Stir into mixture until thick.
Serve with parsley rice.

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