1 (20 oz.) can crushed pineapple
1 sliced med. onion
1/2 c. diced celery
2 tbsp. vegetable oil
2 c. cooked chicken, cut in lg. pieces
1 c. ketchup
1/2 tsp. salt
Black pepper
2 tbsp. cornstarch
3 tbsp. soy sauce
1 med. pepper, cut in strips

Drain pineapple (RESERVE LIQUID). Cook onion and celery in oil. Add chicken. In separate bowl, blend ketchup, reserved pineapple juice with water to make 2 1/2 cups. Add salt and pepper.

Pour over chicken, simmer 5 minutes. Dissolve cornstarch in soy sauce, gently stir into chicken mixture. Add green peppers and pineapple. Cover and simmer 5 minutes. Serve over cooked rice.