Sweet & Sour Sauce

My son loves "Chinese chicken" so I was looking through my cookbooks to see if I could find an orange chicken recipe, which I couldn't find, but I did find this recipe for sweet and sour sauce in my Betty Crocker cookbook.  It was delicious and my son loved it, so win-win!

1/2 Cups packed brown sugar

1 tablespoon cornstarch

1 can (8 oz) crushed pineapple in juice, drained and juice reserved

1/3 cup white vinegar

1 tablespoon soy sauce

1/4 cup finely chopped green bell pepper

1.  Mix brown sugar and cornstarch in 1-quart saucepan.  2.  Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture.  Stir in vinegar and soy sauce.  3.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Stir in pineapple and bell pepper.  4.  Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.  Serve over pork, poultry of seafood.

*We had it over chicken we just cooked in a pan.  It was really delicious.  Mm mm!