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1 medium onion, sliced
1 small green pepper, cut into 1/4 inch strips
1/2 cup finely diced celery
1 Tbsp oil
1 can (10 3/4 oz.) condensed chicken broth
1 can (8 oz) pineapple chunks in unsweetened juice
2 Tbsp. each cornstarch and soy sauce
2 cups diced cooked chicken
3 oranges, sectioned
1 large tomato, cut into wedges
garlic powder
hot cooked long grain brown or white rice, optional

In large skillet, saute onion, green pepper and celery in the heated oil until onion is tender. Add broth and juice drained from pineapple.

Bring to a boil. Blend together cornstarch and soy sauce. Stir into mixture. Cook, stirring until thickened.

Add pineapple, chicken, orange sections and tomato. Heat well. Season to taste with garlic powder. Serve over rice, if desired.