1 (20 oz.) can pineapple slices
1 tbsp. cornstarch
1/4 tsp. salt
3 tbsp. vinegar
2 (16 oz.) cans yams, drained
4 green onions, diagonally sliced
1/2 c. diagonally sliced celery
1/2 c. chopped green pepper
1 tbsp. oil

Drain pineapple, reserving juice. Combine reserved juice, cornstarch and salt in saucepan; mix well. Cook until sauce boils and thickens, stirring. Stir in vinegar. Add yams and pineapple slices; cover. Simmer. Stir-fry onions, celery and green pepper for 4 minutes. Combine with yams and pineapple. Serve immediately.