Instructions: Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use, such as pasta salad. Cut fruit from shell with a knife. Cut fruit crosswise into 6 slices.

Pound chicken to 1/2 thickens. Sprinkle with salt and pepper. Combine cumin, oregano and cloves in cup. Sprinkle over chicken.

In 8" skillet, saute pineapple in hot oil over med.-high heat about 1 min. Remove from skillet.

In same skillet, saute chicken in pan juices. Reduce heat. Cover; simmer 1 to min. Remove to plate.

Blend pineapple juice, lime juice and cornstarch in cup. Pour into skillet. Cook, stirring, until sauce boils and thickens. Stir in chicken and pineapple.

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