Separate wings at joints and discard tips.
In slow-cooking pot, combine wings, broth, celery, and salt.
Cover and cook on low for 4 to 6 hours or until tender.
Drain, saving 1 1/2 cups broth for sauce.
In large skillet, combine cornstarch, brown sugar, 1 1/2 cups broth, vinegar, soy sauce, and chili sauce.
Cook and stir until thick and clear.
Stir in green pepper and pineapple; simmer for 2 minutes.
Add drained, cooked wings.
Bring to simmer.
Serve over rice.
Makes 4 servings.