In medium skillet, cook and stir onion and celery in 2 T butter until onion is tender. Stir in rice and chicken broth. Heat to boiling, stirring occasionally. Reduce heat; cover tightly and simmer over low heat about 20 minutes or until liquid is absorbed. Stir in pineapple.
While rice simmers, stir together sugar and cornstarch in small saucepan. Stir in soy sauce and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.