Hawaiian Chick'n

Have you ever noticed looking in older cookbooks how a recipe will be called Mexican, or Chinese, or any ethnic or exotic cuisine, but the recipe falls really short of authentic? This is probably one of those as far as names go, but Betty Crocker would be proud. Despite the name, it's really quite tasty. I think you'll like it.

Hawaiian Chick'n

Vegan chick'n (I like gardein for this), cut in chunks
1/2 c. orange juice
1/4 c. barbecue sauce
1 can pineapple chunks, drained

Add everything to a skillet, mix well, and bring to a boil. Reduce to simmer and cover. Watch the sauce. Mine evaporated, so double the sauce, or add a little of the pineapple juice if you need to. Let simmer about 5 minutes or until chick'n is cooked thru, and serve over rice. It's really good, but I would make sure about sufficient sauce next time.