4 whole chicken breasts (4 lbs.) cut in half
2 tbsp. butter
1/4 c. chopped scallion
1/2 tsp. salt
1/4 tsp. ground ginger
1 tbsp. brown sugar
1 can (8 oz.) pineapple slices, packed in own juice
1 tbsp. soy sauce
1 tbsp. cornstarch

Wipe chicken breasts with damp paper towels. Heat butter in large skillet. Add chicken, skin side down, three pieces at a time, and brown on all sides. Remove as browned. In remaining fat in skillet, saute scallion, stirring, about 2 minutes.

Return chicken breasts to skillet. Sprinkle with salt, ginger and brown sugar. Drain pineapple slices; cut slices in half; reserve liquid. Add water to pineapple liquid to make 1 cup; add soy sauce and cornstarch to liquid; stir until smooth. Pour over chicken breast in skillet. Add pineapple. Bring to boiling; simmer, covered, 30 to 40 minutes, or until chicken breasts are tender. Taste sauce, and add more salt, if desired. Remove to heated platter. Spoon sauce remaining in skillet over chicken. Garnish with pineapple. Makes 8 servings.