1 pound minced chicken
1 (16 ounce) can Italian-style diced tomatoes
1 (16 ounce) can crushed pineapple with juice
2 teaspoons vegetable oil
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil leaves
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a large resealable plastic bag. Use a fork to mix together and squeeze the juices from tomatoes. Reserve 1/2 cup of the tomatoes. Place chicken in bag and seal bag.
In a medium bowl, mix together tomato sauce, pineapple juice, oil, onion and oregano. Mix well, then stir in basil, salt and pepper.
Place chicken in a 3 quart roasting pan. Arrange on the bottom of a large baking dish. Place tomato mixture on top. Bake in preheated oven for 1 hour, or until chicken is cooked through and juices run clear.