6 boned chicken breast halves
20 oz. can pineapple chunks (drain, but retain juice)

Salt and pepper each piece of chicken; put on a few pineapple pieces. Roll chicken and fasten with toothpicks. Brown in butter; set aside.

BROTH/GRAVY:

2 to 3 tbsp. butter
Pineapple juice
Water to 1 1/2 c. when added to pineapple juice
2 tsp. lemon juice
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. minced onion
1 to 3 tbsp. cornstarch
Pineapple

Cook until thickened. Pour over chicken and cook a few minutes. Serve with rice. Serves 6.