Sweet and Sour Chicken

1/2 Cup sugar

3 T. cornstarch

1/2 Cup white vinegar

1 80z. can pineapple chunks (reserve juice)

1/4 Cup soy sauce

1/2t salt

1t. minced garlic

1/2t. paprika

1/2t. ground ginger

1 Cup coarsely chopped celery

1 Cup coarsely chopped onion

3 Cups cooked, chopped chicken

1 Cup coarsely chopped green bell pepper

2 cups rice

In med. saucepan, combine sugar and cornstarch. Stir in white vinegar, pineapple juice, soy sauce, salt, garlic, paprika, ginger, celery, and onion. Bring to a boil; reduce heat. Stir and Simmer until thickened. Remove from heat. Stir in pineapple chunks, chicken, bell pepper. Freeze.

Thaw chicken and preheat oven to 350. Bake uncovered for 45 min. Prepare rice, and serve!