Barely cover the chicken with water, adding 4-6 chicken boullion cubes, and cook until it is tender.  Strain the broth into another pan, and add 1 or 2 cans of cream of chicken soup to the broth (depending on how much gravy you want).  Add 1-2 tsp. of soy sauce to start with.  Thin with pineapple juice to desired consistency, and add more soy sauce little by little if it needs more zing.
As you can see, this isn’t an exact recipe by any means.  Just adjust the flavors as you go.