1 can pineapple slices
1 1/2 tbsp. soy sauce
2 tbsp. wine vinegar
2 tbsp. honey
2 tbsp. catsup
4 boned, skinned chicken breasts
2 tbsp. butter
1 tbsp. oil
2 tsp. cornstarch

RECIPE FOR 6:
1 1/2 cans pineapple slices
2 1/4 tbsp. soy sauce
3 tbsp. wine vinegar
3 tbsp. honey
3 tbsp. catsup
6 boned, skinned chicken breasts
3 tbsp. butter
1 1/2 tbsp. oil
3 tsp. cornstarch

RECIPE FOR 8:
2 cans pineapple slices
2 tbsp. soy sauce
4 tbsp. wine vinegar
4 tbsp. honey
4 tbsp. catsup
8 boned, skinned chicken breasts
4 tbsp. butter
2 tbsp. oil
4 tsp. cornstarch

Combine syrup drained from pineapple with soy sauce, vinegar, honey and catsup. Pour over chicken breasts. Cover and refrigerate 1 or 2 hours. Drain, saving marinade.

Brown chicken in heavy skillet using 1 tablespoon butter and oil. Blend cornstarch with marinade and remaining 1 tablespoon butter. Heat to boiling, pour over chicken in skillet. Cover tightly and cook slowly about 20 minutes or until tender.

During cooking, baste with pan sauce several times to glaze chicken. About 5 minutes before chicken is done, add drained pineapple slices to heat and glaze.