Preparation
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)