1 1/2 lbs. chicken breasts
2 chicken bouillon cubes (1 c. water to each cube)
1 c. cut celery (angle)
1/4 to 1/2 c. cut green onion
1 c. tidbit pineapple (use juice liquid for gravy)
1/2 c. brown sugar
4 tbsp. cornstarch
1/8 c. vinegar
1-2 tbsp. soy sauce
1 med. green pepper, diced
1/2 tsp. salt

Cut chicken in strips. Fry until it loses its color; set aside. Drain pineapple juice. Make gravy with juice, brown sugar, cornstarch, vinegar, soy sauce and salt. Cook over medium heat until thick and bubbly. Remove from heat; add broth, stir in celery, onion, pepper, pineapple. Heat and serve over rice.