1 (2 oz.) can Dole sliced pineapple
3 chicken breasts, split in half
1 1/2 tsp. salt
3 tbsp. vegetable oil
4 green onions, sliced
1 green bell pepper, seeded, chunked
1/2 c. apricot-pineapple preserves
1 tbsp. soy sauce
1 tbsp. white wine vinegar

Drain pineapple. Sprinkle chicken with salt; brown in oil. Cover and cook 40 minutes or until tender. Add onions and green pepper to chicken. Combine preserves, soy sauce, and vinegar; pour over chicken.

Cook about 3 minutes, turning chicken to glaze. Remove chicken to serving platter and add pineapple to sauce. Heat through; spoon over chicken. Makes 6 servings.