Ingredients
- 475 ml meat stock
- 130 gr pineapple (crushed)
- 120 ml pineapple juice
- 60 gr slivered almonds (toasted)
- 50 gr celery (sliced)
- 28 gr margarine
- 12 gr cornstarch
- 3 gr salt
Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch with pineapple juice. Add mixture and meat stock to the browned pineapple. Cook over low heat, stirring constantly, until thickened. Boil 2 minutes, then add meat, celery, almonds and salt. Allow to heat through and serve with rice or chow mein noodles.