1 (8 oz.) crushed pineapple, drained
3 skinless, deboned chicken breasts, cut in halves
1/4 c. flour
1 c. mayonnaise
1/4 c. milk
2 tbsp. green onion slices
1/2 tsp. ground ginger
1/2 c. sliced almonds
1/2 lb. processed cheese (Velveeta) spread (cubed)

Drain pineapple, reserving 1/4 cup liquid. Coat chicken breasts with flour, place in 12 x 8 inch baking dish. Brush with combined 1/2 cup mayonnaise, milk, onions and ginger. Top with almonds. Bake at 350 degrees for 40 to 45 minutes or until tender.

Combine remaining ingredients; mayonnaise, reserved liquid and process cheese spread - stir over low heat until smooth. Add pineapple, heat thoroughly, stirring occasionally. Serve over chicken.

Serve over buttered noodles or with brown rice side dish and steamed mixed vegetables.