3/4 c. raw reg. white rice or 1 1/3 c. packaged pre-cooked rice
1 (#2) can pineapple chunks
2 chicken breasts
1 chicken thigh
2 tbsp. fat or salad oil
3/4 c. sliced celery
1 tbsp. soy sauce
2 tbsp. cornstarch
1/4 c. cold water
2 ripe tomatoes, quartered, peeled (optional)
1 green pepper, thinly sliced

Cook rice as package directs. Keep hot. Meanwhile, drain pineapple chunks, saving syrup. With sharp knife, remove skin from chicken parts; cut meat off bones and cut up. In hot fat in skillet, brown chicken, turning. Add celery, soy sauce and pineapple syrup. Cover and simmer 10 minutes.

Mix cornstarch with cold water. Add chicken, stirring until thickened. Add pineapple, tomatoes and green pepper. Simmer covered 10 minutes. Serve on hot rice. Makes 4 servings.

P.S. You may substitute 1 cup cooked or canned chicken for uncooked chicken breasts and thigh; omit browning. Reduce least simmering time to 4 minutes.