4. Take chicken breasts, a little at a time, and place in the bowl with the eggs. Remove from the bowl and place chicken in the bowl with the crumbs. Cover the chicken thoroughly with the crumbs. Set chicken aside on separate large plate.
5. Heat oil in skillet and add chicken. Cover with lid. Turn occasionally until chicken pieces are light to golden brown and chicken is thoroughly cooked.
6. In a bowl, pour juice from pineapple and add corn starch. Stir until well mixed. Place in skillet with chicken and stir until mixture is a clear glaze.
6. Add pineapple chunks until heated.
Great served on a bed of rice with French cut green beans on the side.