1 1/2 cups rice
1 pound canned chicken, cut into pieces
1 can of pineapple pieces
1 medium onions, chopped
2 celery stalks, sliced
1 Tbs lemon juice
1 cup coconut milk
salt and papper
1. Boil 3 cups water, add rice, and turn heat to low until all water is absorbed (usually about 20 minutes).
2. Fry onions and celery until translucent.
3. Reduce heat to medium. Add chicken, lemon juice, coconut milk, pineapple, and salt and pepper. Cook 10 minutes.
4. Serve with the rice.