3 whole broiler fryer chicken breasts
2 tbsp. butter
1 1/2 tsp. salt
1 tbsp. instant minced onion
1 c. diagonally sliced celery
1 green pepper, cut in strips
1 can (15 1/4 oz.) pineapple chunks in unsweetened juice
1 1/2 tsp. soy sauce
1/8 tsp. cinnamon
2 tsp. cornstarch

Bone chicken breasts; remove skin. Cut each breast half into 10 or 12 strips. Assemble remaining ingredients. Heat butter in a large skillet over high heat. Add strips of chicken; sprinkle with salt. Cook, stirring constantly, 3 minutes. Add onion, celery and green pepper; continue to cook, stirring constantly, 2 minutes. Add pineapple with juice, soy sauce and cinnamon. Stir and bring to a boil. Reduce heat to medium; cover and cook 4 minutes.

Blend together cornstarch and 2 tablespoons cold water; stir all at once into skillet. Cook, stirring rapidly, until thickened. Serve with broiled tomatoes. Makes 6 servings.