Here is a simple recipe for leftover chicken. In a skillet melt 2 tablespoons of butter. Add 2 cups of chicken stock or broth. Bring to a boil. Reduce heat. Blend 2 tablespoons of cornstarch and 1/2 cup pineapple juice. Add it to stock mixture and stir. Boil for 2 minutes. Continue to stir until it thickens. Add 1/2 can crushed pineapple, 1 teaspoon salt, and chopped or shredded leftover cooked chicken. Stir. Simmer while you prepare instant rice. Serve the Hawaiian chicken over the rice.
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