- 1 (20 ounce) can pineapple chunks drained, juice reserved
- 1/4 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup dark brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 large stalks celery, cut on the bias or angle
- 1 green bell pepper, cut into large dice
- 1 (7 ounce) can sliced water chestnuts, drained
- 1 bunch scallions, green and white sections, cut into 1-inch lengths
- 2 cups diced breast meat from a rotisserie-roasted chicken
- Combine pineapple juice, soy sauce, vinegar and brown sugar in a medium saucepan and cook over medium-low heat. Stir in flour and cook, stirring constantly, until sauce thickens. Remove from heat; cover to keep warm.
- Heat oil in a skillet over high heat until wisps of smoke start to rise. Add celery, bell pepper, water chestnuts and scallions; stir-fry until vegetables are crisp-tender, about 3 minutes. Stir in pineapple, chicken and sauce; heat through. Serve immediately.