2 tablespoons vegetable oil
3 cloves garlic, minced
4 skinless, boneless chicken breast halves
8 tablespoons chicken broth
1/2 cup pineapple juice
Heat oil in a large skillet over medium high heat. Stir in garlic and cook for 5 to 6 minutes or until garlic is tender. Stir in chicken, stirring frequently. Cook until chicken is no longer pink and chicken is no longer pink inside (3 minutes in total), about 5 minutes. Remove chicken parts from oven and cook briefly.
Stir the pineapple juices into skillet liquid in skillet and simmer, stirring occasionally, for 2 to 4 minutes or until pineapple juices are absorbed. Remove from heat and stir into chicken mixture.
Add drained chicken, pineapple and chicken sauce. Simmer over medium heat for 2 minutes or until chicken is no longer pink and chicken is no longer pink inside (5 minutes total). Transfer chicken to large bowls and toss with lemon juice.