Sweet 'n Sour Chicken

1 (8 oz.) can pineapple chunks

2 lbs. chicken breasts, boned

2 T butter or margarine

1/2 C chicken bouillon

2 carrots, sliced

1/4 C brown sugar, packed

2 T cornstarch

1/4 C vinegar

2 T soy sauce

1 medium onion, sliced and separated into rings

1/2 green pepper, cut in strips

Drain pineapple, reserving juice; set aside. Cut chicken into bite-size pieces. Saute chicken in butter or margarine. Add bouillon and carrots. Cover and cook until carrots are tender. Combine reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Add mixture to chicken and carrots and cook until thickened. Before serving, add pineapple, onion and green pepper. Cook until heated. Serve over rice. Yield: 6 servings.