1 lb. boneless skinless chicken breasts
2 C. water
2 chicken bouillon cubes
1/2 C. brown sugar
4 T. cornstarch
1/2 C. white vinegar
2 T. Worcestershire sauce
1 (20 oz) can pineapple chunks
1 (15 oz) can sliced carrots
1 green pepper chopped
1 onion chopped
hot cooked rice
Bake chicken at 375 for about 20 minutes or until chicken is no longer pink;
Cute chicken into small cubes and add to skillet. Add water and bouillon cubes.
Cover and simmer while making sauce.
Drain pineapple and reserve juice. Combine brown sugar and cornstarch in
saucepan. Add vinegar, Worcestershire sauce and pineapple juice. Cook and stir
over medium heat until thick and bubbly.
Add sauce to chicken. Stir in pinepple, carrots, green pepper and onion. Cook
over low heat until heated through and gree pepper is crisp-tender. Serve over