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In a large skillet, combine pineapple juice, cranberries, garlic, and red pepper flakes; bring to a boil. Add chicken, reduce heat; cover and simmer for 10 minutes or until juices run clear. Remove chicken to a platter and keep warm. Bring cooking liquid to a boil; cook 5-7 minutes or until liquid is reduced to 3/4 cup. Combine fruit spread and cornstarch until blended; add to skillet. Boil and stir for 1 minute or until thick. Spoon over chicken.
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