3-4 chicken breasts
1 envelope onion soup mix
1 tbsp. cornstarch
1/2 c. butter
2 tbsp. lime juice
1 (20 oz.) can pineapple chunks

Split chicken in two; melt butter and stir in soup mix and cornstarch. Drain pineapple, reserve 3/4 cup juice. Add reserved juice and lime juice to onion soup mix. Arrange chicken and pineapple chunks in a 2-quart baking dish; pour onion mix on chicken. Bake at 350 degrees for 45 minutes or until chicken is tender.