2 tbsp. butter
1 c. thin sliced onion
1 c. thin sliced celery
1 lg. green pepper, seeded & diced
1 can (13 1/2 oz.) chicken broth
1/2 tsp. salt
2 tbsp. cornstarch
1 lb. cooked chicken or 2 (7 oz.) cans tuna, drained
1/2 c. water chestnuts, sliced
1 lg. can pineapple chunks
Soy sauce

Heat butter in large skillet, cook onion, celery, green pepper until soft. Drain pineapple chunks, reserve. Combine pineapple syrup and cornstarch. Add chicken broth, soy sauce and salt and pour into skillet. Cook over medium heat until thickened and bubbly. Add chicken (or tuna), water, chestnuts and pineapple. Cover, heat until bubbly and piping hot. Serve with crisp fried noodles or hot cooked rice if desired.