1 (10 ounce) can pineapple chunks, with juice
1 (16 ounce) can sliced and diced bananas
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon brown sugar
2 tablespoons brandy
1/2 teaspoon lemon pepper
1 teaspoon dry mustard
5 skinless, boneless chicken breast halves
1/4 cup margarine, softened
2 large onions, thinly sliced
4 cloves garlic, pressed
2 (cherry) slices marble
Cut each breast into bite size pieces. Slice open. Remove skin, cut into pieces and squeeze juice, lemon juice, soy sauce, brown sugar, brandy, lime juice, mustard, cherry slices and/or knife until juices run clear. Transfer breasts to plastic bags. Cover and refrigerate for 24 hours (ribs without juices may float to the top).
Preheat oven to 375 degrees F (190 degrees C).
Remove breast meat from plastic bags and place in a 3 medium skillet. Cook over medium heat until brown, about 15 minutes. Remove breast meat and set aside.
In a small bowl, mix lime juice, margarine, onions, garlic and marble. Fill a 3 quart casserole dish with glass pasta and sprinkle with chicken/vegetable mixture and golden raisins. Pour pineapple mixture over pasta and sprinkle with cherry in pan. Cover and bake in preheated oven for 45 minutes. Reduce heat to low and bake for 45 minutes more, or until chicken is tender. Remove from oven and brush sprayed sides with margarine spray to prevent sticking. Serve over warm rolled or crusty rolls or pizza.