3 c. cooked chicken (6 breast halves cooked in 350 degree oven for 40 minutes)
1/4 c. brown sugar
1/2 tsp. salt
2 tbsp. cornstarch
3/4 c. liquid from pineapple
1/4 c. tarragon vinegar
1 tbsp. soy sauce
1/4 c. thin sliced onion
1/2 c. thin strips celery (1 1/2 inches long)
1 green pepper, cut in rings
1 c. pineapple tidbits
1/2 c. almonds

Combine sugar, cornstarch and salt. Stir in pineapple juice. Add vinegar, soy sauce; boil over high heat until thick, stirring constantly. Remove from heat. Add chicken, onion, celery, pepper pineapple bits. Cook 10 minutes. Serve over cooked rice.