To make the Glaze, drain pineapple and set slices aside

Stir together the pineapple juice, apple juice, honey and bouillon in a small saucepan

Bring to a boil over medium heat

Add the dried cranberries

Reduce heat and simmer, covered, for 5 minutes. Trim chicken and pound to an even thickness between two sheets of plastic wrap

Place in the Flat Standard Basket and top each with a slice of pineapple

Brush with some of the glaze. Rotate the chicken and pineapple for 20 minutes or until cooked through

Pour the remaining glaze over the chicken and pineapple and serve.