1 can (20 oz.) pineapple chunks
2 lb. chicken breasts, cubed
2 tbsp. flour
2 tbsp. curry powder
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. cinnamon
2 tbsp. butter
2 tbsp. vegetable oil
1 sm. onion, sliced
2 cloves garlic, pressed
1/2 c. chicken broth
1 carton (8 oz.) vanilla yogurt

Drain pineapple and reserve 1/2 cup juice in plastic bag. Coat chicken with flour, curry, salt, ginger and cinnamon. In large skillet brown chicken in butter and oil. Add onion and garlic. Cook onion until tender. Add reserved juice and broth. Watch for mixture to boil and thicken. Blend in yogurt. Stir in pineapple. Serve over rice.

Condiments: Chutney, sliced green onions, raisins, coconut, almonds, chopped cilantro.