2 (3 to 3 1/2 lb.) chicken, cut up
1/2 c. cornstarch
1/2 c. salad oil
1 (No. 2 1/2) can pineapple chunks, drained
3 lg. white onions, cut in thick slices
3 green peppers, seeded and cubed
1 c. celery, cut in med. chunks
1/4 c. dark brown sugar
1/4 c. soy sauce
2 tbsp. sliced, fresh ginger

Coat chicken with starch; fry in oil until medium brown. Place in bottom of roaster pan. Add brown sugar, ginger, and soy sauce to frying oil (after removing chicken) with pineapple, onions, celery and peppers. Cover and cook over low heat until tender, 30 minutes.

Mix with chicken and simmer until sauce has been absorbed by chicken and chicken is tender. It is best with fresh ginger when used.