1 can (about 8 ounces) pineapple chunks
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into cubes
3 celery, diagonally sliced (about 1 1/2 cups)
1 small red or green pepper, cut into 2-inch-long strips (about 1 cup)
1 10 1/2 ounce can Campbell's® Chicken Gravy
1 tablespoon soy sauce
1 tablespoon packed brown sugar
4 cups hot cooked regular long-grain white rice
Drain the pineapple, reserving 2 tablespoons of the juice.
Heat the remaining oil in the skillet. Add the celery and pepper and cook until the vegetables are tender-crisp. Return the chicken to the skillet.
Stir the gravy, soy, sugar, pineapple and reserved juice in the skillet and heat through. Serve with the rice.