1 (8 ounce) can pineapple chunks
2 pounds chicken, cut up
2 tablespoons shortening
1 can chicken broth
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 large clove garlic, minced
1 green bell pepper, chunked
3 tablespoons cornstarch

Drain pineapple chunks, reserving juice. Brown chicken in shortening; drain. Add pineapple juice, broth, vinegar, brown sugar, soy sauce and garlic. Cover; cook over low heat for 40 minutes.

Add green pepper and pineapple chunks. Cook 5 minutes longer or until heated.

Combine cornstarch and 1/4 cup cold water; stir gradually into sauce. Continue cooking until thickened.

Serve over rice.