| 4 | Boneless skinless chicken breast halves (1 lb) |
| 1 tablespoon | All-purpose flour |
| 1 tablespoon | Vegetable oil |
| 2 cans | (8 oz each) 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 |
Flatten the chicken to 1/4-in 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 for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice (discard or save remaining juice for another use). 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.
Serving calculated without rice