1 (8 oz.) can pineapple chunks, juice packed
1/4 c. chopped onion
1 tbsp. brown sugar
1 tbsp. vinegar
1 tbsp. soy sauce
1 tsp. instant chicken bouillon granules
1/4 tsp. salt
1 whole med. chicken breasts, skinned and halves lengthwise
1 1/2 tsp. cornstarch
2 tbsp. cold water
1 (11 oz.) can mandarin orange sections, drained

Drain pineapple, reserving juice. Add enough water to measure 1/2 cup liquid. Set pineapple aside. In skillet combine the pineapple liquid, onion, brown sugar, vinegar, soy sauce, bouillon granules and salt. Bring to boiling. Add chicken; reduce heat. Tightly cover and simmer for 30 minutes. Remove chicken; set aside. Combine cornstarch and 2 tablespoons cold water; stir into skillet. Cook and stir until thickened and bubbly. Add pineapple, orange sections and chicken; heat through. Spoon saucer over chicken. Makes 2 servings. This is a calorie reduce recipe. 307 per serving. Serve with white or brown rice.