2 (10 oz.) pkg. frozen broccoli spears
1 tbsp. butter
1 lb. turkey breast tenderloins or boned skinless chicken breast halves
1 (15 1/2 oz.) can pineapple chunks
2 tsp. hoisin sauce (Oriental section of supermarket)
1/2 tsp. ground ginger
1 tbsp. diced pimento
2 tsp. cornstarch

Cook frozen broccoli according to package directions, then drain. If necessary, cover to keep warm.

While broccoli is cooking, in a large skillet melt butter. Meanwhile, slice poultry into 3/4 inch wide strips. Then add it to the skillet. Cook over medium-high heat about 4 minutes or just until tender, turning pieces over occasionally.

While poultry is cooking, for the sauce, in a bowl stir together undrained pineapple, cornstarch, hoisin sauce and ginger.

Push poultry to sides of skillet. Then add sauce to center. Cook and stir until thickened and bubbly. Cook and stir over medium heat for 1 minute more. Add the pimento and toss mixture lightly to coat with sauce.

To serve, arrange broccoli on a serving platter. Spoon poultry mixture on top. Makes 4 servings.