1 lg. onion
1 lg. green pepper (cut in pieces)
1 c. celery, sliced
1 (14 1/2 oz.) can tomatoes
1 c. beef broth
1 (8 oz.) can chunk pineapple (unsweetened)
1/4 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. brown sugar
1 tbsp. cornstarch

Drain pineapple, reserving juice. Combine onion, green pepper, and celery in large skillet; cook until tender crisp. Add tomatoes, broth, pineapple, and seasonings. Cover and simmer for about 20 minutes. Blend cornstarch with pineapple juice; cook, stirring until clear and thickened. Mix with meat (cooked) and serve over hot rice.