4 chicken breasts
1 can pineapple rings or chunks
1 1/2 tsp. salt
3 tbsp. oil
4 green onions, sliced
1 green pepper, chunked
1/2 c. apricot preserves
1 tbsp. soy sauce
1 tbsp. white wine vinegar

Drain pineapple. Sprinkle chicken with salt and brown in oil. Cook 40 minutes in covered frying pan or until tender. Add onions and green pepper to chicken. Combine preserves, soy sauce and vinegar. Pour over chicken, cook about 4 minutes, turning chicken to glaze. Remove chicken to serving platter. Add pineapple to sauce. Heat through and spoon over chicken to serve. 4 servings.