CHICKEN NUGGETS:

1 egg
2 tbsp. milk
3 1/2 c. corn flakes, crushed
1 lb. boneless, skinless chicken breasts, cut into nugget-size pieces

SAUCE:

1 (8 oz.) can sliced or crushed pineapple in juice
1 tbsp. cornstarch
1/4 c. pineapple orange juice
1/4 c. barbecue sauce

PREPARE DIPPING SAUCE: Pour undrained pineapple into the blender until thick puree. Pour this into saucepan and add cornstarch; blend. Add pineapple orange juice and barbecue sauce; blend. Bring to a boil, then simmer until sauce thickens. Serve warm or cool.

PREPARE CHICKEN NUGGETS: Preheat oven to 400 degrees. Whisk egg and milk together in a small mixing bowl. Place corn flakes in a plastic bag. Dip chicken pieces in egg mixture, then shake with corn flakes to coat. Put coated chicken on a baking sheet. Carefully place baking pan in oven and bake for 15 minutes.