2 (3 to 3 1/2 lb.) chicken, cut up
1/3 c. cornstarch
1/2 c. salad oil
1 (#2 1/2) can pineapple chunks, drained
3 lg. white onion, cut in thick slices
3 green peppers, seeded and cubed
1 c. celery, cut in med. chunks
1/4 c. brown sugar
1/4 c. soy sauce
2 tbsp. sliced fresh ginger

Coat chicken with cornstarch; fry in oil until medium brown. Place in bottom of roaster pan. Add brown sugar, ginger and soy sauce to frying oil (after removing chicken) with pineapple, onions, celery and peppers. Cover and cook over low heat until tender, 30 minutes. Mix with chicken and simmer until sauce has been absorbed by chicken and chicken is tender, about 1 hour.