1/4 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
3/4 c. liquid drained from pineapple
1/4 c. vinegar
1 tbsp. soy sauce
3 c. chicken, cooked, sliced
1/4 c. onion, sliced thin and halved
1 c. drained pineapple chunks
1/2 c. celery, cut in thin 1 inch long strips
1/2 c. green pepper rings or chunks
2 tbsp. pimiento, diced
3 oz. can chow mein noodles or 2 c. rice, cooked
1/4 c. slivered almonds (optional)

Combine brown sugar, cornstarch and salt. Stir into pineapple juice. Add vinegar and soy sauce. Bring to boil over high heat. Reduce heat, cook until thick, stirring constantly. Add chicken, onion, pineapple, celery and green pepper. Cook 5 minutes. Add pimiento. Cook 1 minute longer. Serve over noodles or rice. Top with almonds. Serves 6.