2 c. deboned and cubed raw chicken
1 lg. green pepper, sliced in chunks
1 lg. onion, sliced in chunks
1 c. celery, sliced in chunks
1 (10 oz.) can pineapple chunks
1/3 c. soy sauce
1/4 c. brown sugar
2 tbsp. teriyaki sauce
2 tbsp. vinegar

Prepare all vegetables and chicken in large skillet. Cook chicken in 2 tablespoons oil until just tender. Stir in vegetable pieces. Cook until onions are clear and celery bright. Drain pineapple, reserving juice and add to chicken mixture. Simmer. Mix juice with remaining ingredients in a saucepan; add cornstarch to thicken. When mixture boils, add thickened sauce to skillet mixture and serve over rice.