1 c. water (include liquid from canned chicken)
1 c. ketchup
1/3 c. sugar
1/4 t. onion powder
1/4 t. garlic powder
1 T. soy sauce
1/2 t. bottled lemon juice
3 T. cornstarch
1 (20-oz) can pineapple chunks, drained, reserving 3/4 c. juice
1 (10-oz) can chicken chunks
hot cooked rice
In a saucepan, combine ingredients through soy sauce, lemon juice and pineapple juices. Bring to boil; remove from heat. Stir cornstarch into 1/4 cup water until smooth. Stir into hot pineapple sauce. Bring back to boil, stirring. Add pineapple and chicken; heat through. Serve over rice. Serves 5-6.
Variation: Add any dried vegetables with needed hydrating water to the sauce at the beginning. Simmer covered, sauce and vegetables 10 minutes until vegetables are cooked before thickening.
From: Emergency Food Storage in a Nutshell by Leslie D. Probert and Lisa L. Harkness