Ingredients :

· 1 can pineapple chunks in syrup (or tidbits in syrup)
· 2 boneless, skinless chicken breast, halves
· 1 tbsp. vegetable oil
· 1 tsp. crushed garlic
· 1 tsp. minced gingerroot
· 2 cups sliced celery
· 1 cup sliced green or red bell pepper
· 2 tbsp. soy sauce
· 1 tbsp. cornstarch
· 1 tbsp. white vinegar
· salt and pepper, to taste
· sliced green onions, for garnishing
· hot fluffy rice (optional)

Cooking Procedures :

1. Drain pineapple, reserving 1/4 cup syrup.
2. Cut chicken into bite-sized pieces.
3. Heat oil in a skillet over medium heat. Stir-fry chicken for about 3 to 5 minutes until color changes. Add garlic and gingerroot and stir for another
minute.
4. Add vegetables, soy sauce and reserved pineapple syrup. Stir until well blended. Season with salt and pepper. Cover. Cook for 2 minutes.
5. Blend cornstarch with 1 tbsp. water. Stir into vegetables. Cook until mixture boils and thickens.
6. Stir in vinegar. Fold in pineapple. Heat through. Correct seasonings.
7. Remove from heat. Transfer to a serving dish. Garnish with green onion slices. Alternatively, serve over hot rice. Serve immediately.