4 med. boned skinless chicken breast halves
1 (8 oz.) can pineapple slices or chunks in own syrup
1 tsp. cornstarch
1/2 tsp. grated gingerroot or 1/8 tsp. ground ginger
1/4 tsp. salt
1/2 (8 oz.) can (1/2 c.) sliced water chestnuts, drained
2 c. hot cooked rice
1 (6 oz.) pkg. frozen pea pods, cooked and drained

Spray electric skillet with non stick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat 8 to 10 minutes or until tender and no longer pink, turn to brown evenly. Remove from skillet. Keep warm. Meanwhile drain pineapple chunks, reserve juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot (ginger) and salt. Add to skillet. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Gently stir in pineapple and water chestnuts. Heat through.

On serving platter or 4 plates arrange rice (hot), pea pods (cooked and drained) and chicken. Spoon sauce over chicken. Serves 4. 321 calories per serving.

Can use peaches instead of pineapple chunks. Better with pineapple.