2 whole raw chicken breasts
1 tsp salt
1/4 tsp white pepper
3 tbsp cornstarch
2 1/2 cup pineapple chunks
3 tbsp canola oil
2 tbsp soy sauce
2 tsp lemon juice

Remove the skin and bones of the chicken; cut chicken meat into 2″ pieces. Mix together the salt, pepper and 2 tablespoons cornstarch; toss with the chicken pieces. Drain the pineapple, reserving 3/4 cup of pineapple juice. Heat the canola oil in a skillet; saute the chicken 10 minutes. Add the pineapple; cover and cook over low heat 5 minutes. Mix the remaining cornstarch with the soy sauce, lemon juice and pineapple juice. Add to the skillet, stirring to the boiling point. Cook 3 minutes; don’t overcook. Recipe Serves 4.