• 1 8 oz. can pineapple chunks, reserve juice
• 3 C. cooked and diced chicken
• 2 stalks celery, diagonally sliced
• 1 green pepper, cut in 1-inch pieces
• 1/4 C. soy sauce
• 2 2/3 C. chicken broth (can use bouillon, include pineapple juice as part of this liquid)
• 1 tsp. ginger
• 1/2 tsp. garlic powder
• 1/4 c. cornstarch

Drain pineapple, reserving juice for sauce. Combine pineapple, celery and green pepper. Combine juice with broth to make it equal 2 2/3 C. liquid. Add soy sauce, cornstarch, ginger and garlic powder; stir well to dissolve cornstarch. Place chicken, peppers and pineapple chunks in casserole. Pour sauce over and bake at 350 degrees for 40 minutes or until sauce thickens, stirring occasionally