Chicken with Pineapple

Ingredients

• 3 3/4 pounds Chicken breasts boneless and skinless up to 4 1/2 lbs
• 3 tablespoons Corn starch
• 4 1/2 tablespoons Oil
• 6 tablespoons Soy sauce
• 1 1/2 tablespoons Sherry
• 3 tablespoons Oil
• 1 1/2 cups Pineapple chunks drained, reserving pineapple juice
• 1 1/2 tablespoons Oil
• 1 1/2 cloves Garlic minced
• 3/4 cups Pineapple juice previously reserved
• 3 tablespoons Sherry

Instructions

1. Cut chicken into bite-size pieces. Combine the next 6 ingredients for maranade (cornstarch through pepper) and blend thoroughly. Pour over chicken pieces, cover, and refigerate for 30 minutes or longer if you prefer. Heat 3 tablespoons oil in a heavy skillet. Drain chicken, reserving marinade. Add chicken to skillet and brown for about 5 minutes, while stirring constantly. Add drained pineapple chunks. Cover skillet and simmer over low heat for 12 minutes.
2. Remove chicken and pineapple with a slotted spoon. Arrange on preheated platter and keep warm. Add additional 1 1/2 tablespoons oil to pan drippings. Stir in minced garlic and cook for 5 minutes.
3. Blend pineapple juice with reserved marinade and sherry. Pour into skillet and heat through. Strain sauce through sieve, spoon over chicken and pineapple and serve immediately. Delicious over rice. Extra fancy with lightly toasted cashews tossed over the top!