Serves 4.

1 sm. fresh Hawaiian pineapple
1 med. onion, sliced
1/2 c. sliced celery
1 tomato, cut in wedges
1 boned, skinned chicken breast (8 oz.)
2 tbsp. oil
Crisp or soft cooked noodles (crisp cooked noodles in a little oil, or use canned chow mein noodles)
Chopped green onion or cilantro

SEASONED CHICKEN BROTH:

2/3 c. chicken broth
1 tbsp. each soy and vinegar
2 cloves fresh garlic (thinly sliced)
1 tbsp. grated fresh ginger (or 1/2 tsp. ground ginger)
2 tsp. cornstarch

Trim, remove peel and cut pineapple lengthwise in quarters. Trim off core and cut fruit crosswise in wedges. Mix Seasoned Chicken Broth and cut vegetables. Cut chicken in finger lengths. Heat oil in skillet, add chicken and stir-fry until cooked (three or four minutes). Add onion and celery, cook tender crisp. Add tomato, pineapple and broth mixture. Cook, stirring a minute or two longer. Serve on noodles and sprinkle with onion or cilantro.