Hawaiian Style Chicken

• 1 (1 lb. 4 oz.) can pineapple chunks
• 4 half breasts of chicken (about 1 1/2 lb.), boneless
• 1 Tbsp. flour
• 3/4 tsp. salt
• 1/4 tsp. paprika
• 4 Tbsp.oil
• 1 c. sliced celery
• 1 (6 oz.) can water chestnuts, drained and sliced
• 1/2 c. sliced green onion
• 2 Tbsp. vinegar
• 2 Tbsp. soy sauce
• 3/4 c. syrup from pineapple
• 1 Tbsp. cornstarch
• 2 c. rice, steamed

1. Drain pineapple, reserving syrup.
2. Bone and skin chicken.
3. Cut chicken into 1/2-inch strips.
4. Toss with flour, salt and paprika. Cook chicken in 3 tablespoons heated oil in a large skillet over medium-high heat until browned and tender (about 10 minutes).
5. Add remaining tablespoon oil, vegetables and drained pineapple chunks. Stir-fry until tender yet crisp, or about 3 to 4 minutes longer. Combine vinegar, soy sauce, 3/4 cup pineapple syrup and cornstarch.
6. Stir into contents of pan.
7. Bring to a boil and cook just until dressing clears and thickens.
8. Serve on bed of steamed rice.
9. Serves 4.

pineapple, chicken, flour, salt, paprika, tbspoil, celery, water chestnuts, green onion, vinegar, soy sauce, syrup from pineapple, cornstarch, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220055 (may not work)