- 1 (20 ounce) can pineapple chunks, juice reserved
- 1/4 cup soy sauce
- 1/2 cup vinegar
- 3/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 1/2 green bell peppers, diced
- 1 cup chopped celery
- 1 (8 ounce) can water chestnuts, drained and sliced
- 1 1/2 pounds cooked chicken meat, cut into strips
- In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened.
- Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.