| 4 | Boneless, skinless chicken breast halves |
| 1 tbsp | Flour |
| 1 tbsp | Vegetable oil |
| 2 8oz. | Cans unsweetened pineapple chunks |
| 1 tsp | Cornstarch |
| 1 tbsp | Honey |
| 1 tbsp | Light teriyaki or soy sauce |
| 1/8 tsp | Pepper |
| | Hot cooked white or brown rice |
| | *good side dish-sugar snap peas |
Flatten chicken to 1/4" thickness.
Put flour in sealable baggie-add chicken and shake until coated.
In skillet (medium heat) brown chicken in oil for 3-5 minutes on each side or until juices run clear.
Remove and keep warm.
Drain pineapple chunks reserving 1/4 cup juice.
In a small bowl, mix 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-heat through.
Serve over rice.