Method Combine chicken stock, butter and celery in saucepan. Simmer 5 minutes. Stir in drained pineapple pieces, salt and herbs. Bring to boiling point. Remove from stove, lightly stir in breadcubes. Spoon into buttered baking pan in shallow layer. Bake in moderate oven (180°C) until crisp and brown (about 30 minutes). Serve with hot sliced poultry, pork or lamb. Add a cooked green vegetable.