2 (10 1/2 oz.) cans condensed cream of chicken soup
1 (20 oz.) can crushed pineapple
1/4 c. chopped green pepper
1 tbsp. chives, chopped
2 tsp. curry powder
2 (6 1/2 oz.) cans tuna, drained
Hot cooked rice

Combine soup, undrained pineapple, green pepper, chives, and curry powder in medium saucepan. Heat and stir to boiling. Add tuna chunks and heat thoroughly. Serve over hot cooked rice. 6 to 8 servings.