1 c. julienne strips carrots
1 c. sliced celery
1 med. onion, chopped (about 1/2 c.)
1 tbsp. shortening
1 can (8 1/4 oz.) pineapple chunks, drained (save syrup)
2 tbsp. cornstarch
2 tbsp. soy sauce
1 chicken bouillon cube
2 c. hot cooked rice
1 1/2 c. cut up cooked chicken

In large skillet, cook and stir carrots, celery and onion in shortening until onion is tender. Add enough water to reserved pineapple syrup to measure 1 1/2 cups liquid. Blend with cornstarch and soy sauce. Stir into vegetables and add bouillon cube. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in chicken and pineapple. Reduce heat, cover and simmer 10 minutes or until heated through. Serve over rice. Makes 4 servings.