3 1/2 lbs. chicken cutlets, cut up
1/2 c. salad oil
3 1/2 c. pineapple chunks (save juice)
1 c. celery chunks
3 lg. white onions, sliced thick
3 green peppers, cubed

1. Original recipe required chicken to be coated with cornstarch and browned. I just saute the vegetables.

2. Mix and pour over chicken, vegetables and pineapple.

1/4 c. dark brown sugar
1/2 c. soy sauce
2 tsp. ground ginger

3. Cover and simmer for 30 minutes.

4. SECOND DAY add 1 cup of water to pineapple juice and pour over chicken and vegetables.

5. Put in oven at 350 degrees for 45 minutes.

6. Serve over rice. Serves 8.