1 lg. can crushed pineapple
1 lg. can frozen orange juice
1 c. chopped celery
1 sm. onion, chopped
1/4 tsp. dry mustard
1 bottle ketchup (med. size)
1/4 c. brown sugar
4 tbsp. cider vinegar
1/2 tsp. cinnamon

Cook celery and onion until soft. Add pineapple, juice and all. Add frozen orange juice, ketchup, brown sugar, mustard and vinegar. Stir and bring to boil. Then simmer until thick, stirring frequently. Taste to suit. Can be used over ribs or chicken breasts.

Bake ribs until tender. Cover with sauce 1/2 hour before they are done. Keep the remaining sauce to serve at the table. Or, bake skinless chicken breasts and 1/2 hour before they are done add sauce. Serve the remaining sauce at the tables.