Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless, skinless chicken breast halves 
                        salt and pepper to taste 
  2       cloves        garlic 
  1       teaspoon      rosemary, crumbled 
   1/2    teaspoon      ground cinnamon 
  1       teaspoon      olive oil 
  1       cup           Dole® pitted dates, divided 
   1/2    cup           frozen or canned pearl onions 
  8       oz.           Dole® pineapple slices in juice 
  1                     zest and juice from 1 orange 
  1/2     teaspoon      cornstarch 
  1       teaspoon      lemon zest 
  2       cups          hot cooked rice 

Preparation:

1. Sprinkle chicken with salt and pepper; rub with garlic, rosemary, and cinnamon. In a nonstick skillet, brown chicken in oil.

2. Cut 1/4 cup dates in half; add to skillet with onions. Cover, simmer 6 to 7 minutes, turning chicken over once.

3. Drain pineapple, reserve juice. Combine pineapple juice with enough orange juice to measure 3/4 cup. Stir in cornstarch. Add to skillet. Cook, stirring, until sauce boils and thickens slightly.

4. Add pineapple and remaining dates. Heat through. remove from heat; stir in orange and lemon zest. Serve over rice.