12 boneless chicken breasts

SAUCE:

3 c. pineapple juice
4 tbsp. cornstarch
1/2 c. sugar
1/2 c. brown sugar
6 tbsp. white vinegar
3 tbsp. soy sauce
2 dashes salt
:
Pineapple chunks
Sliced almonds
Rice

Coat chicken breasts with flour, salt and pepper; fry in oil. Combine all sauce ingredients and cook until thick and bubbling and turns from a caramel color to clear. Cover chicken with half the sauce in the baking dish. Bake at 350 degrees for 30 minutes. Baste chicken with a little more sauce (save some sauce for rice). Bake another 15-20 minutes. Drain pineapple chunks. Sprinkle on top of chicken. Sprinkle with sliced almonds on top and broil until light brown. Serve with rice.