1. Dredge chicken cutlets in ﬂour. In large frying pan, fry chicken in oil 2 minutes per side.
2. In a separate pan, sauté two garlic cloves in oil. Add the rest of the ingredients to the garlic and bring to a boil. Spoon mixture over chicken.
3. Transfer to a 9- x 13-inch aluminum pan and bake, covered, at 350 degrees Fahrenheit for 20 minutes. Uncover and broil for two minutes. Garnish with fresh pineapple slices.
Here’s a low-fat version: Omit ﬁrst two steps of dredging and frying in ﬂour. Pour sauce directly over cutlets. Bake, covered, at 350 degrees Fahrenheit for 25 minutes. Broil, uncovered, for an additional five minutes.