Pineapple Chicken

1/2 cup Pineapple juice

1 tsp Salt

1 tsp  Black pepper, ground

1/2 cup Soy sauce, low-sodium

2 lb 6 oz Chicken breast, boneless, skinless, cooked, 1/2" diced 

2 cups Brown or white rice, regular, uncooked

1/2 cup Canola oil 

2 qt Pineapple with juice, canned, crushed, packed in juice or light syrup

12 oz Green onions with tops, fresh, thinly sliced 

1 lb Celery, fresh, 1/4" diced

1/3 cup Sugar

1/3 cup Cornstarch

In a plastic bag or large bowl stir together pineapple juice, salt, pepper, and soy sauce. Marinate chicken for 1 hour.

Cook rice as directed on the package. 

Heat half of the oil (1/4 cup) in a large stockpot. Reserve remaining oil. Sauté green onions and celery for 5–7 minutes or until celery begins to cook, but stays crunchy. Stir frequently. Remove vegetables and set aside. Add remaining oil to the pot. Add chicken and marinade and pineapple with juice to pot. Continue cooking on medium–high heat and bring to a boil, 7–10 minutes. Stir frequently. 

Make cornstarch mixture: In a small bowl whisk 2 cups water together with sugar and cornstarch until smooth. Stir sugar, cornstarch mixture into the chicken and pineapple. Bring to a boil. Reduce heat and cook for 5 minutes, or until sauce is thick. Stir frequently. Add more water if too thick. Stir celery and green onions into pineapple chicken mixture and cook for 5 minutes. 

Makes 25 2/3 cup servings pineapple chicken over 1/4 cup cooked rice.