Sweet and Sour Chicken II

1 (20 ounce) can pineapple chunks, juice reserved

¼ cup soy sauce

½ cup vinegar

¾ cup brown sugar

¼ cup all-purpose flour

1 ½ green bell peppers, diced

1 cup chopped celery

1 (8 ounce) can water chestnuts, drained and sliced

1 ½ pounds cooked chicken meat, cut into strips

In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened.

Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.