1 skinless, boneless chicken breast, cut in cubes
1 tsp. cornstarch
1 tsp. soy sauce
1 tsp. salt
1 sliced onion
2 celery stalks, chopped
1 green pepper, chopped
2 slices pineapple, cut up
4 tbsp. pineapple juice
4 tbsp. chicken stock
Slivered almonds for garnish
Oil

Saute almonds until golden. Set aside. Combine cornstarch and soy sauce and marinate chicken. Saute onion, celery and green pepper in oil. Remove from pan. Add chicken to pan and saute until done. Add stock and simmer. Add pineapple juice and vegetables and simmer until warmed through. Garnish with almonds.