1 (3 lb.) broiler-fryer chicken, cut up
1 tsp. flavor enhancer
1 tsp. salt
1/2 tsp. pepper
1/4 c. corn oil
1 (8 oz.) can crushed pineapple in heavy syrup
1 c. chicken bouillon
2 tbsp. lemon juice
1/4 c. chopped onion
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. dried marjoram leaves
1 tbsp. cornstarch
1/4 c. water
1/4 c. toasted almonds

Sprinkle chicken with flavor enhancer, salt and pepper. In skillet, heat corn oil over medium heat. Add chicken and brown on all sides. Drain pineapple, reserving syrup. Stir together reserved syrup, bouillon, lemon juice, onion, thyme, rosemary, and marjoram. Pour over chicken, cover and cook over medium heat 45 minutes or until fork can be inserted with ease. Remove chicken; keep warm. Add pineapple to skillet.

Stir together cornstarch and water until smooth. Stir juices into pan. Bring to boil over medium heat, stirring constantly; boil 1 minute. Pour sauce over chicken. Garnish with almonds. Makes 4 servings.