Sweet sour chicken dippers can chop up all the ingredients the night before, can be ready in about 30 minutes. You can also serve it as a snack or an appetizer. From Kari Caven of Post Falls Idaho.

Ingredients 

1 can (8 ounces) crushed pineapple

1-1/2 cups sugar

1 can (14-1/2 ounces) diced tomatoes,

undrained

1/2 cup white vinegar

1/2 cup chopped onion

1/2 cup chopped green pepper

1 tablespoon soy sauce

1/4 teaspoon ground ginger

1 tablespoon cornstarch

BATTER:

1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons sugar

1-1/3 cups cold water

Oil for deep-fat frying

1-1/2 pounds boneless skinless chicken breasts,

cut into chunks

Method 

Drain pineapple, reserving juice. In a saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes.

In a bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture.

Bring to a boil; boil and stir for 2 minutes or until slightly thickened. Remove from the heat; set aside.

In a bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth.

In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry until golden brown and juices run clear, about 5 minutes. 

Serve immediately with sweet-sour sauce. Yield: 4 dozen appetizers.