4 1/2 oz. can pineapple chunks
1/4 c. butter
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. sliced celery
1/4 c. brown sugar
2 1/2 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. soy sauce
1/4 tsp. Worcestershire sauce
2 1/2-3 lb. chicken, cut up (or use 4-6 breasts)

Drain pineapple (save juice). Add enough water to make 2 cups (save). Melt butter. Add green pepper, onion and celery; saute 2 to 3 minutes. Stir in sugar, cornstarch and salt. Remove from heat. Stir in soy and Worcestershire sauces and the pineapple liquid. Cook and stir until thickened. Remove from heat and add pineapple chunks.

Spray 13 x 9 x 2 inch pan with Pam - place chicken pieces in pan and pour cooked sauce over chicken. Bake at 350 degrees to 375 degrees for 1 hour and 15 minutes or until chicken is tender. Take sauce and pour over rice and chicken if desired.