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  Hawaiian chicken
 
Yield: 6 Servings
 
1 cn Pineapple sliced      1 lg Sweet onion sliced
3 Chicken breasts split      1/2 c Peach preserves
1 1/2 ts Salt      1 tb Soy sauce
3 tb Vegetable oil      1 tb White vinegar
1 Green pepper
 sliced Drain pineapple; set aside. Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken. Combine preserves soy sauce and vinegar. Pour over chicken and cook about three minutes turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken. Source: Rock Springs Sweet Onion Festival Cook Book 1992

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