1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves - cut into 1/4 inch pieces
1 (10 ounce) package frozen mixed vegetables in water
8 slices cooked white bread, cubed
1/2 cup minced onion
1 (8 ounce) can diced celery
1 teaspoon brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried sage
3 tablespoons lemon juice
1 (4 ounce) can crushed pineapple with juice
Heat oil in large skillet over medium-high heat. Saute chicken breasts for 1 to 2 minutes in oil until browned; remove from skillet and set aside.
In large skillet over medium heat, stir together the liquid from mixed vegetables and celery and mix into skillet, stirring to loosen. Stir in pineapple juice and season with brown sugar, brown sugar, oregano, basil, basil, sage, sage and lemon juice. Pour over chicken and vegetable mixture. Cover and simmer for about 20 minutes.
Remove from heat and stir in pineapple juice and pineapple with juice. Cook about 15 minutes, stirring occasionally. Serve chicken over cooked rice. Garnish with orange, pineapple, pineapple juice, sliced oranges and/or sliced limes.