1 pound chicken livers, halved
soy sauce
1/4 cup canola oil
3/4 cup pineapple chunks
1/2 cup blanched almonds, slivered
2 tbsp cornstarch
2/3 cup pineapple juice
1/4 cup vinegar
2 tbsp sugar
1/2 tsp salt

Dip chicken livers in soy sauce; saute in canola oil 5 minutes, turning until brown. Add pineapple and almonds; heat 1 minute. Make a paste of cornstarch and half the pineapple juice; add remaining juice, vinegar, sugar end salt. Pour mixture over livers. Cook and stir carefully until sauce thickens. Simmer covered for 2 minutes. Serve over rice. Recipe makes 4 servings of Chicken Livers Orientale.