1/4 c. butter
1 c. chopped celery
1/2 c. chopped onion
1 med. green pepper, sliced
1 1/2 lbs. chicken livers
1 (15 1/4 oz.) can pineapple chunks, drained
2 1/2 tbsp. brown sugar
1 tbsp. cornstarch
1 3/4 tsp. salt
2 tbsp. cider vinegar
3 c. hot cooked rice

About 30 minutes before serving:

In 12 inch skillet over medium-high heat, in hot butter, cook celery, onion and green pepper until tender-crisp, about 5 minutes. Add chicken livers; cook, about 10 minutes longer, stirring frequently; add pineapple.

In small bowl, mix brown sugar, cornstarch and salt; gradually stir in vinegar and 3/4 cup water, stirring until smooth. Gradually stir mixture into chicken livers and cook, stirring constantly, until mixture is thickened. Serve with hot rice. Makes 4 servings.