4 boned and skinless chicken breasts
1 tbsp. cornstarch
1 tbsp. water
1 1/2 tbsp. soy sauce
1/4 c. oil
3 green onions, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
8 slices canned pineapple
Pineapple juice from canned pineapple

Cut chicken into bite size pieces. Combine cornstarch with water and soy sauce. Pour over chicken pieces. Let marinate for at least 30 minutes.

Heat oil in a wok and stir fry green onions and celery for 2 minutes. Remove from wok. Add chicken pieces and stir fry for 3 or 4 minutes or until chicken is cooked. Add vegetables, canned pineapple and pineapple juice. Stir fry until thoroughly heated. Serve hot with rice or noodles.