1 green bell pepper
2 c. cubed chicken
3 c. cooked rice
1 (13-16 oz.) can pineapple bits
2 cans cream of chicken soup
2 cloves garlic, crushed
2 tbsp. salad oil
2 tbsp. soy sauce
1/4 c. toasted almonds
Cut green pepper in strips and set aside. Drain pineapple, saving juice in saucepan. In skillet heat oil and cook green pepper with garlic until tender. Blend in soup and 1/2 cup pineapple juice. Add chicken, pineapple and soy sauce. Heat stirring now and then until done. Serve over rice and top with almonds.
Serves 4.
