1 pound skinless, boneless chicken breast halves
1 (16 ounce) can tomato sauce
1 (16 ounce) can crushed pineapple
1 (6 ounce) can chicken bouillon
salt to taste
ground black pepper to taste
Sprinkle all chicken with tomato sauce and pineapple over chicken, then dredge in the crushed bouillon.
Heat a large skillet over medium heat. Stir together the tomato sauce, crushed pineapple, chicken bouillon, salt and pepper. Cook, stirring occasionally, until sauce is thickened and thick.