Flatten chicken to 1/4" thickness.
Place flour in a large resealable plastic bag. Add chicken and shake to coat.
In a skillet over medium heat, brown chicken in oil 3-5 minutes per side or until juices run clear. Remove and keep warm.
Drain pineapple reserving 1/4 cup juice. In a small bowl, combine cornstarch and juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken breasts. Heat through.
Serve over rice.