Cut chicken tenders into 1/4-inch diagonal slices. In large bowl, combine chicken, hoisin sauce, cornstarch and five- spice powder. Cut each pineapple slice into 8 wedges. In medium bowl, toss pineapple with sugar.
Heat oil in large skillet over high heat. Add ginger, celery and red pepper; stir-fry 1 minute.
Add chicken mixture to skillet, stir-fry 4 to 5 minutes or until chicken is no longer pink. Add pineapple mixture, chicken broth and vinegar to skillet. Cook 1 minute, stirring, until sauce thickens and pineapple is just heated through. Serve with rice, if desired.