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1. Bake chicken nuggets according to package
directions.
2. Prepare quick cooking rice according to
package directions.
3. Drain pineapple, reserving juice. Add enough
water to reserved juice to make 1 ½ cups liquid.
4. Pour pineapple juice mixture into a medium
saucepan. Add sweet pepper. Bring to boiling,
reduce heat.
5. Cover and simmer for 1 to 2 minutes or until
pepper is crisp-tender.
6. Stir together vinegar, sugar, cornstarch, soy
sauce, and bouillon granules.
7. Stir into mixture in saucepan. Cook and stir
over medium heat until thickened and bubbly, then
cook and stir for 2 minutes more.
8. Gently stir inn chicken, pineapple chunks, and
water chestnuts. Heat through.
9. Serve chicken mixture over hot cooked rice.
Makes 4 servings.
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