Chicken With Pineapple Sauce

This was the second, perfected trial for Mom's pineapple chicken recipe, which may become a new family favorite. The first attempt at this recipe was featured on March 20th. A few tweaks were made, and we now have a yummy new chicken recipe. My mother doubled the amount of chicken (because she wanted to make more), but kept the sauce ingredients the same, as we found it was too sweet last time. She did however increase the amount of soya sauce in order to further counter the overwhelming sweetness, which was evident by the change in sauce color. She also used fresh chicken breasts, and cooked them and diced them the day before, but was sure not to overcook them and to cool them properly. One problem we still seem to have is the viscosity of the sauce. She tried to make it thicker this time by stirring in some cornstarch and boiling it, but it didn't seem to work. Maybe there was not enough cornstarch or maybe the mixture was not boiled long enough. Then she transferred the sauce to a slow cooker and added the chicken, then heated the chicken in the sauce, and kept it warm until it was time to eat. This did not help thicken the sauce either. So this dish was best served with a slotted spoon, but the chicken still absorbs enough of the sauce to be moist, flavorful, and sweet. The only problem now is a lot of leftover liquid. It is tasty over rice, I suppose!