3 chicken breasts (cut into bite sized pieces)
1 lg. onion - chunked
1 bell pepper - chunked
1 can tomato sauce (15 oz)
1 can pineapple (no sugar added)
3/4 cup brown sugar
2 medium carrots (sliced into medium/thin slices)
Cut up chicken breasts into bite sized pieces and fry in oil, stirring frequently until chicken is almost fully cooked. Add onion, carrots and bell peppers and cook for five more minutes. Then stir in tomato sauce, juice from pineapple and brown sugar. Cover and simmer 1/2 hour no longer. Add 1/2 of the chunked pineapple and simmer and add'l 10 minutes. Serve over white rice.
(Jani Jone's recipe)
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