24 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons sherry
2 cups fresh pineapple wedges
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to open and brown the chicken evenly on all three sides.
In a shallow baking dish layer 2 tablespoons toasted pine nuts, 2 cups pineapple, 1 cup apple slices and 1/2 teaspoon salt and pepper to taste; and top with sherry or vinegar to taste.
Heat the mixture meat and pineapple and pe 1 2 minutes. Heat the sauce up well and pour over chicken.
Bake uncovered in preheated oven for 30 minutes or until chicken juices run clear and no longer pink. Turn chicken and continue baking until juices run clear and chicken is no longer pink inside.