1 can (20 oz.) Dole pineapple slices
1 tbsp. cornstarch
1 tbsp. vegetable oil
1 lg. onion, sliced
1/2 c. chicken broth
2 tbsp. honey
4 chicken breasts
2 lg. cloves garlic, pressed
1 tsp. ground ginger
1/4 c. soy sauce
1/2 tsp. ground cinnamon

Drain pineapple, reserve juice. Mix 1/4 cup juice with cornstarch. Brown chicken well in oil; sprinkle with salt. Add garlic, onion and ginger; saute. Mix remaining ingredients; pour over chicken. Cover, simmer 30 minutes. Stir cornstarch mixture into pan juices. Cook until sauce boils. Add pineapple; heat through. Serves 4.