1 (20 oz.) can Dole pineapple chunks
2 whole chicken breasts, split
1 lg. garlic clove, pressed
2 tbsp. butter
1 tsp. salt
1 med. onion, quartered
3 tbsp. dijon mustard
1 tbsp. Worcestershire sauce
1 tsp. marjoram, crumbled
1/4 tsp. pepper

Drain pineapple, reserve juice. Brown chicken with garlic in butter. Sprinkle salt over chicken. Add onion to skillet; saute until soft. Drain excess fat from skillet. Add reserved juice to skillet. Stir in mustard, Worcestershire, marjoram and pepper. Spoon over chicken cover, simmer 25 minutes. Add pineapple; heat through. Serve with rice. Serves 4.