Bird Of Paradise   

Ingredients:                     
1 can (20 oz.) Dole sliced pineapple in syrup
2 whole chicken breasts, split or
1 cut up 3 lb. frying chicken
2 Tbsp. butter
1/4 c. dry sherry
3 Tbsp. soy sauce
2 large cloves garlic, pressed
2 Tbsp. finely chopped ginger
1/2 tsp. salt
1 red bell pepper, chunked
1 1/2 c. sliced celery
1/2 c. sliced green onion
1 papaya, peeled and sliced (optional)
1 Tbsp. cornstarch
 

Directions:
Drain pineapple, reserving syrup. Brown chicken in butter. Drain; combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken. Cover, simmer 30 minutes, turning chicken once. Remove chicken; add pineapple, bell pepper, celery, green onion and papaya. Dissolve cornstarch in 1/2 cup water. Stir into pan. Bring to boil; when thickened, spoon over chicken.