1 1/3 c. packed, precooked rice
#2 can pineapple chunks
4 chicken breasts
4 chicken thighs
Oil to brown
3/4 c. diagonally sliced celery
1 tbsp. soy sauce
2 tbsp. catsup
2 tbsp. vinegar
2 tbsp. cornstarch mixed with 1/4 c. pineapple juice
2 tomatoes, peeled and quartered
1 green pepper, thinly sliced

Keep rice hot. Drain pineapple chunks saving syrup. Remove skin from chicken parts. Cut meat from bones and cube.

In hot fat in skillet, brown chicken, turning. Add soy sauce, pineapple, syrup, catsup and vinegar. Simmer 10 minutes. Add celery during last 5 minutes of simmering.

Add cornstarch paste, stirring until thickened. Add pineapple, tomatoes, and green pepper. Simmer until heated and pepper is tender-crisp. Serve on bed of hot rice. Serves 4.