6 large 1/2 chicken breasts--boneless and skinless
1/4 cup butter
1 teaspoon ginger
1 teaspoon salt
1 20 ounce can crushed pineapple
1/4 cup frozen orange juice concentrate
2 Tablespoons brown sugar
1 Tablespoon organic soy sauce
1 Tablespoon lemon juice (fresh squeezed is best)
2 teaspoon cornstarch or any thickener
1) Wash chicken well and pat dry. Cut chicken into 1 inch cubes. Melt butter over low heat in large saucepan with ginger and salt. Watch carefully so butter doesn't get too brown. Remove saucepan from the heat, pour cubed chicken into melted butter mixture and stir until all pieces are well coated.
2) Place chicken in a 9 x 13 inch pan (don't wash the saucepan yet--you are going to use it for the sauce). Bake in pre-heated 375 degree oven for 25 minutes.
3) While chicken is baking drain crushed pineapple in large strainer over the saucepan you melted the butter in. Combine pineapple syrup, frozen orange juice, soy sauce, brown sugar, lemon juice and cornstarch. The use of a wire whip to combine this helps a lot to eliminate any corn starch lumps. Stir over medium heat until thickened.
3) When chicken is finished with the 25 minutes of cooking, pour sauce over it and add the pineapple, stirring thoroughly until well combined. Place back into oven and keep baking for 20 minutes more or until bubbly and heated all the way through. Delicious served over rice!