2 cups cooked chicken (1 pint canned chicken is fine)
1 can chunk pineapple, juice drained into small mixing bowl
1 cup diced bell pepper
1 T corn starch
1-2 t soy sauce
1-2 t sugar
Cooked rice
Combine chicken, pineapple and bell pepper in frying pan and cook until bell pepper is tender-crisp. While that is cooking, mix the saved pineapple juice with the corn starch, soy sauce and sugar. Pour over heated chicken mixture and cook until sauce has thickened. Serve over hot rice.
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