16 oz. pineapple chunks in juice
2 whole chicken breasts, skinned and boned cut in small pieces
2 tbsp. oil
1/2 c. light corn syrup
1/2 c. red wine vinegar
4 tbsp. catsup
3 tbsp. soy sauce
2 tbsp. corn starch
4 tbsp. water
1 cut up green pepper
4 ribs celery cut up
2 lg. carrots, sliced
1 can sliced water chestnuts

Drain pineapple. Reserve juice. In wok in hot oil, cook chicken about 5 minutes. Add juice, syrup, red wine vinegar, catsup and soy sauce. Heat to boiling. Reduce heat and simmer 10 minutes.

Add celery and carrots. Cook until stiff crunchy. Add corn starch and water mixture, green pepper and pineapple chunks. Cook stirring constantly until thickened. Serve over hot cooked brown rice.