1 can (20 oz.) sliced pineapple
3 chicken breasts, split in half
1 1/2 tsp. salt
3 tbsp. vegetable oil
4 green onions, sliced
1 green bell pepper, seeded & chunked
1/2 c. apricot-pineapple preserves
1 tbsp. soy sauce
1 tbsp. white wine vinegar

Drain pineapple. Sprinkle chicken with salt. Brown in oil. Cover, cook 40 minutes or until tender. Add onion and green pepper to chicken. Combine preserves, soy sauce and vinegar. Pour over chicken. Cook about 3 minutes, turning chicken to glaze. Remove chicken to serving platter. Add pineapple to sauce; heat through. Spoon over chicken. Makes 6 servings.