Gardein makes a decent veggie chick'n scallopini and that's what I used here. I dislike the taste of tinned pineapple and I'm not ambitious enough to chop up a thick skinned fresh one. I went for the frozen pineapple chunks and was pleased with the result. Put a cup of frozen pineapple chunks in a small saucepan and simmer in about 1/3 cup of water with 1 tbsp. of brown sugar till tender. Took about an hour. Pan fry the scallopini in organic earth balance whipped margarine. Sprinkle with garlic powder. Remove. Put in your pineapple along with a mixture of 2 tbsp. water with 1 tsp. flour, ketchup and teriyaki sauce. Cook till thickened slightly and pour over scallopini.