2 lbs boneless skinless chicken breasts, cut into one-inch cubes
12 teaspoon fresh ground pepper
2 tablespoons vegetable oil
1 (12 ounce) jar seedless raspberry preserves
1 cup chili sauce
1 (20 ounce) can pineapple chunks, drained
Season chicken with pepper. In large frying pan, heat oil over medium-high heat. Add chicken pieces and saute, tossing until lightly browned, about 5 minutes. Add raspberry preserves and chili sauce. Reduce heat to medium and cook for 10 minutes. Add pineapple chunks and cook for 1-2 minutes, to heat through. Serve with toothpicks and cocktail napkins. Note: If you can't find seedless raspberry preserves, heat regular raspberry jam over low heat, stirring until melted and smooth. Then strain through a sieve to remove the seeds. Proceed with recipe as directed.