4 boneless, skinless chicken breasts
1 Tbsp. flour
1 Tbsp. oil
16 oz. can of pineapple chunks
1 tsp. cornstarch
1 Tbsp. honey
1 Tbsp. teriyaki sauce or soy sauce
1/8 tsp. pepper
hot cooked rice
Flatten the chicken breasts to 1/4 inch thickness.
Place the flour in a large resealable plastic bag.
Add the chicken and shake to coat.
In a skillet, over medium heat, brown the chicken in oil for 3-5
minutes per side until the juices run clear.
Remove the chicken from the skillet and keep warm.
Drain the pineapple, reserving 1/4 cup of juice.
In a small bowl, combine the juice and cornstarch until smooth. Add to
Stir in the honey, teriyaki sauce and the pepper.
Boil for 30 seconds or until thickened.
Add the pineapple and chicken.
Serve on a bed of rice.