1 10-ounce package frozen breaded chicken nuggets
1½ cups quick cooking rice
1 8-ounce canned pineapple chunks
1 large green sweet pepper, cut into 1-inch pieces
3 Tablespoons sugar
2 Tablespoons cornstarch
2 Tablespoons soy sauce
teaspoon instant chicken bouillon granules
1 8-ounce can sliced water chestnuts, drained
Bake chicken nuggets according to directions.
Make rice according to the directions.
Drain pineapple, reserving juice. Add enough water to reserved juice to make 1 ½ cups liquid.
Pour pineapple juice mixture into a medium saucepan. Add sweet pepper.
Bring to boiling, reduce heat.
Cover and simmer for 1 to 2 minutes.
Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules.
Stir into mixture in saucepan.
Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.
Gently stir in chicken, pineapple chunks, and water chestnuts. Heat through.
Serve chicken mixture over hot cooked rice.