2 lb. chicken breast, skinned, boned & cut into chunks
20 oz. can pineapple chunks, drained
1/4 c. juice from pineapple
1/2 c. catsup
3 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. lemon juice
1/2 tsp. grated lemon peel
1 tbsp. dry sherry

Combine all but chicken and pineapple; simmer 10 minutes. Dredge chicken with 3 tablespoons of flour. Brown quickly in 1/4 cup oil in skillet. Drain well and remove to 13x9 inch pan. Add pineapple chunks. Pour sauce over all. Toss to coat well. Sprinkle with 1 1/2 tablespoons toasted sesame seeds. Bake at 375 degrees for 15 minutes or until chicken is cooked through and glazed.