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

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