6 boned & skinned large half-breasts
2 tbsp. flour
1 tsp. garlic salt
2 tbsp. oil
1/2 c. chicken broth
1 (1 lb. 4 oz.) can pineapple chunks
1/2 tsp. curry powder
2 tsp. cornstarch
1/2 tsp. ground ginger
1/4 c. soy sauce
2 tbsp. catsup
1 tbsp. vinegar
1 tbsp. honey
1 (6 oz.) pkg. frozen Chinese pea pods
2 tbsp. sliced green onion

Combine flour and garlic salt; coat chicken breasts. Cook chicken in hot oil until brown. Add chicken broth; cover and cook slowly for 15 minutes. Drain pineapple, reserving liquid. Combine 1/4 cup reserved liquid with cornstarch, curry and ginger. Blend in soy sauce, catsup, vinegar and honey. Pour over chicken and blend with juices. Simmer, uncovered, 20 minutes longer, or until chicken is barely tender. Add drained pineapple and pea pods. Cook 5 minutes longer. Arrange chicken and sauce on serving platter; sprinkle with green onion. Makes 6 servings.