2 skinless, boneless chicken breast halves
1 cup crushed pineapple
2 cups sliced onions
1/4 cup vegetable oil
1/2 cup sliced fresh ginger root vegetables
2 tablespoons lemon juice
1 cup canned chicken broth
1 pound skinless, boneless chicken breast halves
1 small onion, sliced into 1/2 inch strips
Place chicken in a nonstick saucepan with enough water to cover. Bring to a boil, then reduce heat to medium low. Cook 20 minutes, or until chicken is cooked through.
Reduce heat to medium / medium heat. Add pineapple, onions, oil, ginger, lemon juice and chicken broth. Simmer 6 minutes. Sprinkle with chicken strips. Remove chicken from saucepan. Cover, and simmer until no longer pink, about 30 minutes. Add chicken legs, and pot. Sprinkle with onion strips, and heat through. Serve with pineapple salad.