Instructions

1. Pre-heat oven to 375°F.
2. Heat a large skillet over medium heat.
3. Brush chicken breasts evenly with canola oil; add to skillet and cover.
4. Brown chicken for 4 to 5 minutes on all sides, turning occasionally.
5. Transfer chicken to a roasting pan.
6. Meanwhile, in a medium bowl, combine pineapple juice, vinegar, soy sauce, sugar, preserves and pepper.
7. Pour sauce over chicken and bake for one hour.
8. During the last 10 minutes, stir-in pineapple chunks.
9. Remove from oven. Transfer chicken to a serving platter.
10. Optional: For thicker sauce, pour sauce back into skillet and heat over medium-high heat. In a small bowl, mix 1 tbsp cornstarch with 1 tbsp cold water; mix until smooth before adding to hot liquid. Bring sauce to a simmer, stirring constantly until thickened and sauce appears clear. Pour sauce over chicken, sprinkle with nuts and serve.
11. Serving Suggestion: Serve over white or whole grain brown rice with steamed fresh asparagus.