3 fresh pineapple slices, cut 1/2 inch thick
4 large, boneless, skinless, chicken breasts halves
lemon pepper
1 tablespoon butter or margarine
1 tablespoon cooking oil
1/2 cup plum jelly or jam
1 teaspoon prepared mustard
1/2 teaspoon grated fresh gingerroot
romaine lettuce or ti leaves
your choice of tropical fruit:
sliced banana
sliced star fruit
cubed mango
sliced kiwi
sliced papaya
kumquats, if desired

Cut each pineapple slice in quarters. Set aside. Sprinkle both sides of chicken breasts with lemon pepper. Heat butter and oil in a large skillet over medium high heat until butter is melted. Cook chicken in butter mixture 6 minutes per side or until golden brown and cooked through. Remove from skillet and keep warm.

Add plum jelly or jam, mustard and gingerroot to drippings in skillet. Cook, stirring occasionally, until jelly is melted. Add pineapple quarters. Cook about 1 minute per side or until heated through.

Place chicken and pineapple quarters on 4 romaine or ti leaf lined plates. Arrange your choice of other tropical fruits around chicken. Garnish with kumquats, if desired. Makes four servings.