One 8-ounce can pineapple tidbits (juice pack)
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose Flour
1 teaspoon curry powder
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons cooking oil
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
2 Cloves Garlic, minced
One 14 1/2-ounce can diced Tomatoes
3 tablespoons currants or Raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper
1/8 teaspoon salt
1 tablespoon Cornstarch
1/3 cup coarsely chopped cashew pieces (optional)

1. Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a plastic bag combine Flour, 1 teaspoon curry powder, 1/2 teaspoon Salt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
2. In a large, heavy skillet brown the chicken on both sides in hot oil over medium-high heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green Pepper, onion, and Garlic till tender but not brown. Stir in drained pineapple, undrained Tomatoes, currants, 1 teaspoon curry powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from the skillet; keep warm.
3. Stir together Cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.