Hawaiian Chicken

3 tbsp. Watkins Hot Honey Soy Sauce
1-1/2 tsp. cornstarch
1 tbsp. Watkins Ginger Garlic Liquid Spice
1/4 cup sliced green onion
4 skinless, boneless chicken breast halves
1/2 medium red pepper, cut into small strips
1 can (8 oz.) pineapple chunks (with juice)
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 marinade 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 source and keep warm. In small saucepan combine reserved marinade, pineapple juice, and cornstarch. Bring to a boil over medium heat stirring constantly.

Stir 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 cashews.

Makes 4 servings.

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