Trim fat from chicken breasts and cut out middle tendon. Cut into nugget size pieces. Broil the nuggets for 1-1/2 to 2 minutes on each side. Heat unsalted margarine in saucepan. Saute green pepper, onion and garlic in margarine until tender. Remove from heat. Stir in cornstarch, pineapple juice and vinegar. Cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat, stir in sugar and pepper. Pour sauce over chicken nuggets and serve.
Cajun Country -- New Iberia, Louisiana