2 (10 1/2 oz.) cans condensed cream of chicken soup
1 (8 3/4 oz.) can crushed pineapple
1/4 c. chopped green pepper
1 tbsp. snipped chives
1 1/2-2 tsp. curry powder
2 (6 1/2-7 oz.) cans tuna, drained & broken into chunks
Hot cooked rice

Combine soup, undrained pineapple, green pepper, chives and curry powder in medium saucepan. Heat and stir to boiling. Add tuna chunks and heat thoroughly. Serve over hot cooked rice. Makes 6-8 servings.