1-1 1/2 lb. boneless, skinless chicken breasts
1 (20 oz.) can pineapple chunks (drained, reserve 1/4 c. liquid)
Flour (to coat chicken)
Oil (to fry chicken in)
Sesame seeds (optional)

SAUCE:

1/4 c. liquid from pineapple chunks
1/2 c. catsup
3 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. lemon juice
1 tbsp. dry sherry

In saucepan, mix all sauce ingredients. Simmer 10 minutes.

Cut chicken into 1 x 2 inch pieces. Dredge chicken pieces with flour and brown in oil in skillet. Place browned chicken in 13 x 9 inch pan. Add pineapple chunks. Pour sauce over all, toss to coat. Sprinkle with sesame seeds (if desired). Bake at 375 degrees for 15 minutes. Serve with rice.