Assemble: 1 c. celery, sliced diagonally 1 green pepper, cut in strips 2 c. pineapple chunks, drained (reserve juice)

Combine in bowl: 2 tsp. cornstarch 1/2 tsp. cinnamon 1 1/2 tsp. soy sauce

Heat in large skillet 2 tablespoons butter or oil. Over high heat, saute strips of chicken. Sprinkle with salt and stir constantly for 3 minutes. Add onions, celery and green pepper; continue to cook, stirring constantly, 2 minutes. Add pineapple, then juice mixture. Stir and bring to a boil. Reduce heat and cook just until clear. Serve over hot rice.

Option: Use leftover cooked chicken; add to sauteed vegetables just before adding juice mixture.