I found this recipe in 1973 in the 1973 National Chicken Cooking Contest book, when we were college students and had to make one chicken last three meals. I have been making this sauce for 38 years and still going strong! The original recipe listed a whole chicken, baked and boned by hand! Now we can buy chicken breasts! Frozen works great, too.
1Mix together sugar, tomatoes, pineapple, onion, vinegar, soy sauce, ginger and salt. Bring to boil and simmer, uncovered, 20 minutes. Mix corn starch with water, add to sauce mixture. Bring to boil and boil one minute or until smooth consistency. Remove from heat. Add green papper and let sit 4 minutes. Chicken may be dipped in sauce or sauce may be served over rice.
2Note: All ingredients may be prepared a day ahead, leaving only chicken to be fried.
3CHICKEN: Two checken breasts, cubed. May be deep fried or baked. A purchased tempura batter works well, just follow directions on box and fry according to instructions. Dip chicken in sauce or serve sauce over chicken and rice.
4NOTE: This recipe can be doubled and frozen for a quick meal. Simply freeze in an airtight jar or ziplock bag and thaw and heat, adding fresh green pappers if desired. Cook chicken and serve!