Ingredients
- 1 cup diagonally sliced celery, cut ¼-inch thick
- 1 cup chopped onion
- 1 tablespoon butter or margarine
- 2½ cups cooked chicken cubes
- 1 x 10¾-ounce can condensed cream of chicken soup
- 1 x 8-ounce can pineapple tidbits (drain; reserve juice)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon dry mustard
- 1½ tablespoons lemon juice
- 1½ tablespoons soy sauce
- 3 cups hot cooked rice
- ½ cup toasted sliced almonds (optional)
Make it step by step
- Cook celery and onion in butter in large skillet over medium heat until tender crisp.
- Stir in chicken, soup, pineapple, ⅓ cup pineapple juice, parsley, ginger, salt, mustard, lemon juice and soy sauce. Heat thoroughly.
- Serve over hot rice; sprinkle with almonds, if desired.
- Pour on fluffy rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.