Drain pineapple chunks and reserve juice. Combine pineapple chunks, chicken, celery, green pepper, onion and almonds. Place in casserole dish. Combine juice, bouillon, soy sauce, cornstarch and flavorings until dissolved. Heat on medium for 10 minutes until slightly thickened. Add to casserole. Bake at 375 degrees for 45 minutes. Serve over rice.
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 179 (45%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||26 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 83.1mg||26 %|
|Sodium 1734.7mg||60 %|
|Potassium 1264.9mg||33 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 14.6g|
|Protein 34.3g||49 %|
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Calories per serving: 399
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