Tangy Chicken And Pineapple - cooking recipe

Ingredients

10 chicken breast halves
1 can pineapple slices (20 oz. can, unsweetened)
1/2 c. fresh lime juice
1/2 c. low sodium soy sauce
3 Tbsp. cornstarch
1/2 Tbsp. grated fresh ginger

Preparation

Drain juice from pineapple.
In saucepan, mix together pineapple juice, lime juice, soy sauce and ginger.
Place cornstarch in measuring cup or small bowl; add 3 tablespoons of the juice mixture and stir until smooth.
Over high temperature, place saucepan containing juice mixture and bring to a boil.
Stir in cornstarch mixture; stir until thick and smooth.
Remove from heat and dip each pineapple slice into the mixture.
Place pineapple in bowl for later use.
Dip chicken halves into sauce and place on grill or pan.
Put remaining sauce in pot and bring to boil.
Grill chicken; baste with the sauce every 10 minutes. Grill pineapple slices 1 minute on each side.
Place a pineapple slice on top of each chicken half.
Top each piece with a teaspoon of sauce.
Makes 10 servings; 245 calories a serving.