This was adapted from a recipe I found online. I left out 2 cups celery so you can add that too if you want.
2 cups green pepper
2 Tbsp. oil
1 tin (14 oz.) unsweetened pineapple tidbits (drained)
2 cups drained pineapple juice with water added to make up
5 Tbsp. cornstarch
2/3 cup brown sugar
1/3 cup vinegar
1/4 cup soy sauce
4 cups left over chicken, cut in cubes
cooked rice (as required)
Sautee vegetables in oil until tender crisp. Remove from pan. Combine pineapple juice with water, cornstarch, brown sugar, vinegar and soy sauce in saucepan. Cook, stirring constantly until sauce thickens. Add drained pineapple, vegetables and chicken. Heat and serve with rice.
We used 2 green peppers, 3 chicken breasts, 2 five oz. tins of pineapples (one was shredded), and 3 scoops of rice into the rice cooker. The sauce amazingly transformed into sweet and sour sauce before our eyes. It was incredible. It was a very tasty, pretty easy recipe and we will definitely make it again.