Ingredients: 1 can (8 oz. unsweetened) pineapple chunks 1 1/4 pounds boneless, skinless chicken breasts, cut into 3-inch cutlets 2 tablespoons flour 3 1/2 teaspoons canola oil 1 sweet red or green pepper, cut into strips 2 tablespoons Jerk Sauce (recipe follows) 1 cup watercress

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Drain pineapple and reserve 1/4 cup of juice. Coat chicken with flour and sauté in 2 teaspoons hot oil until browned on both sides and cooked through, about 10 minutes. Stir in peppers and pineapple. Remove from heat.

Heat jerk sauce, remaining oil and the reserve pineapple juice. Pour over chicken mixture and toss. Scatter watercress over a platter and top with chicken mixture. Serve warm.