Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon garlic salt1/4 teaspoon ground ginger2 teaspoons canola oil1 can (8 ounces) unsweetened pineapple chunks1/2 cup sweet-and-sour sauce1/4 cup dried cherries2 green onions, sliced
Preparation
Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken.
Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.
