From the kitchen of Ann Marie Barkwell.  This tangy
pineapple, chicken & rice dish was a favorite of
Brian's growing up.
Cut into 1/2" pieces:
1 lb chicken or pork
Put in a skillet with:
1 Tbsp oil
Brown.
On low add:
1 medium onion
1 clove garlic
Cover.  Cook 10 minutes.
Add:
2 carrots, sliced
1 medium green pepper, chunked

In a bowl, combine:
2 cans (8oz each) chunk pineapple, UNdrained
1/4 c white vinegar
3 Tbsp brown sugar
3 Tbsp ketchup
3 Tbsp soy sauce
1 Tbsp cornstarch
1 tsp ginger
Stir into skillet with chicken.
Cover.  Simmer 10 minutes longer.
Serve with
rice.

Makes 4 servings.
"Half the interest of a garden is the
constant exercise of the imagination."
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