| | |
| | Ingredients |
| 4 | Boneless skinless chicken breast halves (1lb) |
| 1 tablespoon | All-purpose flour |
| 1 tablespoon | Vegetable oil |
| 2 cans | (8oz) unsweetened pineapple chunks |
| 1 teaspoon | Cornstarch |
| 1 tablespoon | Honey |
| 1 tablespoon | Light teriyaki sauce or light soy sauce |
| 1/8 teaspoon | Pepper |
| | Hot cooked rice |
Instructions
Flatten chicken to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 mins on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (discard remaining juice) In a small bowl combine cornstarch, and reserved 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 (Makes 4 servings)