1 (20 oz.) can sliced pineapple
2 whole chicken breasts, split (or cut up 3 lb. fryer chicken)
2 tbsp. butter
1/4 c. dry sherry
3 tbsp. soy sauce
2 lg. cloves garlic, pressed
2 tbsp. finely chopped, crystallized ginger
1/2 tsp. salt
1 red bell pepper, cut into chunks
1 1/2 c. sliced celery
1/2 c. sliced green onion
1 papaya, peeled and sliced
2 tbsp. cornstarch

Drain pineapple, reserve juice. Brown chicken in butter. Drain and combine juice with sherry, soy sauce, garlic and ginger. Pour over chicken. Cover and simmer 30 minutes, turning chicken once. Remove chicken. Add pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve cornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened, spoon over chicken. Serves 4.