2 whole boneless, skinless chicken breasts, cubed
1 c. chopped onion
2 c. chopped celery
1 c. thinly sliced carrots
1 can pineapple chunks (save juice)
4 tbsp. soy sauce
2 tbsp. cornstarch

Brown chicken in a small amount of water to keep from sticking to pan. Add vegetables and cook until desired tenderness. Tender-crisp is best. Add pineapple. Mix soy sauce, pineapple juice and cornstarch together. Add to chicken and vegetables. Simmer until sauce thickens. Serve over rice. Makes 4 large servings.