1. Drain pineapple, reserving 1/3 cup juice. Combine with sugar and cornstarch.
2. Mix in pineapple, reserved juice, vinegar and orange marmalade. Set aside.
3. Melt margarine in a wok or large skillet. Add chicken and cook 5 minutes, stirring frequently.
4. Add green pepper and onion and cook 2 minutes.
5. Add pineapple mixture. Bring to a boil, stirring occasionally. Serve over rice.
Yield: 6 Servings
Serving Size: 1/2 Cup
Nutrients per serving (before rice)