Hawaiian Chicken

3 tablespoons Watkins Hot Honey Soy Sauce
1 tablespoon Watkins Ginger Garlic Liquid Spice
4 skinless, boneless chicken breast halves
1 (8 ounce) can pineapple chunks
1 1/2 teaspoons cornstarch
1/4 cup sliced green onion
1/2 medium red pepper, cut into small strips
Cashews or peanuts, for garnish

Drain pineapple juice and reserve. In shallow glass dish, combine hot honey soy sauce and ginger garlic liquid spice. Add chicken breasts, turning to coat all sides.

Let marinate at least 15 minutes. Remove chicken from marinade (reserve marinade) and place on grill or under broiler; cook 3 to 5 minutes per side until done. Remove from heat and keep warm.

In small saucepan combine reserved marinade, pineapple juice, and cornstarch. Bring to a boil over medium heat, stirring constantly.

Sir in pineapple, onion, and red pepper; cook 1 minute more or until heated through. To serve, place chicken on serving platter and top with sauce; garnish with nuts.

Makes 4 servings.