4 whole chicken breasts
2 1/3 tsp. salt, divided
1/4 c. cooking oil
1 (1 lb. 4 oz.) can pineapple chunks in unsweetened juice
2 (8 oz.) cans water chestnuts
1/4 c. soy sauce
1/2 c. molasses
2 chicken bouillon cubes
1 (7 oz.) pkg. frozen snow peas
1/4 c. cornstarch
4 c. hot cooked rice

Skin, bone, and halve each breast. Cut each breast half into 10-12 strips; sprinkle strips with 2 teaspoons salt. Heat oil in skillet over medium-high heat; add chicken and cook, stirring constantly, about 3 minutes or until chicken turns white.

Drain pineapple, reserving chunks; drain and thinly slice water chestnuts. Add pineapple juice, water chestnuts, soy sauce, molasses, 1 cup water, and bouillon cubes to chicken; mix well.

Reduce; cover and simmer 5 to 10 minutes or until chicken is tender. Add reserved pineapple chunks, snow peas, and remaining 1/2 teaspoon salt. Cover and simmer 2 more minutes, stirring occasionally.

Blend cornstarch and 1/2 cup cold water to make a smooth paste. Add to chicken mixture and cook, stirring until sauce is clear and thickened. Serve over hot rice.