1/3 c. chopped dehydrated onion
1/4 c. packed brown sugar
1/2 tsp. onion powder
1/4 tsp. browning sauce (such as Kitchen Bouquet)
1/2 c. tomato sauce
1/4 c. vinegar
8 oz. can crushed pineapple in natural juice, undrained
1 tsp. cornstarch
1/4 c. water
6 chicken breast halves, skinned & boned (around 1 1/2 lb.)

Preheat oven to 350 degrees. In medium saucepan combine onion, brown sugar, onion powder, browning sauce, tomato sauce, vinegar and pineapple. Bring to a boil, then simmer, stirring constantly, for 5 minutes.

Dissolve cornstarch in water and add to sauce; stir until sauce is slightly thickened. Spray a 9 x 13 inch glass baking dish with nonstick vegetable coating. Lay chicken in dish and spread sauce on top. Bake uncovered for 30 minutes. Serves 6.