2 Tablespoons Earth Balance vegan butter

1 cup orange juice

2 T lemon juice

1/4 c brown sugar

1 T arrowroot

3 t soy sauce

1 cup pineapple cubes (if you are using canned cubes you can use some of the juice from the can in place of the orange juice)

1 cup sliced green pepper

parsley flakes for garnish

Melt 1/2 cup of Earth Balance vegan butter in skillet on the stove.

Brown the cutlets on each side, then remove from heat

While cutlets are cooking, combine orange juice, lemon juice, brown sugar, arrowroot and soy sauce.

Add sauce to skillet and heat until thick.

When sauce is thickened, add pineapple cubes and sliced green pepper.

Add chicken cutlets back into the pan and cook another 2 minutes .

Sprinkle with parsley for garnish when done.