1 (20 oz.) can Dole pineapple slices
1 tbsp. cornstarch
2 whole chicken breasts, split
1 tbsp. vegetable oil
2 lg. cloves garlic, pressed
1 lg. onion, sliced
1 tsp. ground ginger
1/2 c. chicken broth
1/4 c. soy sauce
2 tbsp. honey
1/2 tsp. ground cinnamon

Drain pineapple, reserve juice. Mix 1/4 cup juice with cornstarch. Brown chicken well in oil, sprinkle with salt. Add garlic, onion and ginger; saute. Mix remaining juice with remaining ingredients, pour over chicken. Cover, simmer 30 minutes, stir cornstarch mixture into pan juices, cook until sauce boils. Add pineapple, heat through. Serves 4.