1/4 c. cooking oil
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. salt
1/8 tsp. pepper
3 chicken breasts, split
1 lb. can pineapple chunks, drained and reserve juice (2 c.)
2 tbsp. cornstarch
1 tbsp. soy sauce

In a large skillet combine oil, 1 tablespoon soy sauce, garlic, salt, and pepper. Add chicken and brown. Add 1/3 cup pineapple juice and cook over medium heat about 20 minutes, or until chicken is tender.

Remove chicken to serving platter. Combine cornstarch, another 1/3 cup pineapple juice, and 1 tablespoon soy sauce and add with pineapple chunks to skillet contents. Cook until thickened. Pour over chicken.