CHICKEN WITH PINEAPPLE

1 1/2 lb chicken pieces		1 1/2 tsp dry sherry wine
2 tsp cornstarch		Salt and pepper
3 Tblsp oil			4 oz canned pineapple chunks
1/2 tsp garlic powder

Remove chicken from bones; cut into chunks. Mix cornstarch, 1 1/2 
tablespoons oil, soy sauce, sherry and seasonings in bowl. Add chicken 
and coat well.  Let marinate 15 minutes. Heat remaining oil in heavy 
saucepan. Drain chicken; save marinade. Add chicken to pan and cook 
over fairly high heat for 5 min., stirring constantly. Drain pineapple 
reserving 1/4 cup of the syrup. Add reserved marinade and pineapple 
to pan and cook 12 minutes, continually turning chicken. When chicken 
is golden, add reserved pineapple syrup, adjust seasoning and cook 5 
min. Serve with saffron rice.