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Submitted by: Wendy Lee Paffenroth from Pine Island, NY
Originally shared on the web 08/17/2012

5 to 6 boneless, skinless chicken breasts
1/2 to 3/4 c. water
2 onions, sliced
1 green pepper, sliced
3/4 to 1 c. sweet & sour duck sauce
20-oz. can pineapple chunks
1/4 c. brown sugar, packed
1/8 t. cornstarch

Grill chicken for 15 to 20 minutes until juices run clear; set aside. Place water, onions and pepper in a skillet; cook over low heat until tender. Stir in pineapple; bring to a boil. Pour in duck sauce; stir until well blended. Add brown sugar and cornstarch; mix well. Add chicken to skillet and simmer until heated through. Serves 4.