3 to 4 chicken breasts, pounded (or 6 to 8 chicken tenders)
1 tbsp. olive oil
2 tbsp. soy sauce and 1 tbsp. Ponzu sauce if you have it or 1 tbsp. lemon juice
2 cloves garlic
1 tsp. ginger
1 small can crushed pineapple (pour off juice)
1/2 green pepper, slivered

Marinate chicken in oil, soy sauce, garlic and ginger and lemon juice.

Remove to baking dish and top with can of pineapple (drained) and pepper strips.

Bake at 350°F for 45 minutes or until no juice runs when pierced with fork.

Serve with rice and stir fry vegetables.

Serves 3 to 4.

Submitted by: Jane Van Tieghem