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Polynesian Chicken Curry

3 or 4 large chicken breasts, split
1/4 to 1/2 cup of butter or margarine
1 tablespoon of curry powder
1 1/4 cups of unsweetened pineapple juice
1/4 cup of honey
1/4 cup of ketchup
1 1/2 teaspoons of salt
1/4 teaspoon of garlic powder
1 tablespoon of cornstarch
1/4 cup of unsweetened pineapple juice
1 green pepper, seeded and cut into chunks
1 cup of halved cherry tomatoes
1/2 cup of salted cashews
Oven Steamed Rice
6 strips of crisp cooked bacon, diced
1 cup of chopped scallions
1 cup of flaked coconut
1 1/2 cups of chutney

In a large skillet, sauté the chicken in butter until golden brown. Drain excess fat and reserve 1 tablespoon. Stir in curry powder. Add 1 1/4 cups of pineapple juice, honey, ketchup, salt and garlic powder. Heat to boiling, cover, reduce heat and simmer for 25 to 30 minutes or until the chicken is tender. Remove the chicken to a heated serving platter and keep warm. Combine the cornstarch with 1/4 cup of pineapple juice and stir into pan juices until sauce boils and thickens. Add green pepper, tomatoes and cashews. Heat throughout, then spoon sauce over chicken. Serve with hot cooked rice. Pass bacon, green onion, coconut, and chutney as accompaniments in separate bowls. Makes 6 to 8 servings

Tried and tested! I substituted and used 4 boneless, skinless breasts, reduced the cooking time, and omitted the chutney. The recipe was great, the sauce tasted like sweet and sour sauce.