4 boneless chicken breasts
1 Tbsp. flour
1 Tbsp. oil
16 oz. can pineapple chunks
1 tsp. cornstarch
1 Tbsp. honey
1 Tbsp. teriyaki sauce
1/8 tsp. pepper
hot cooked rice
Flatten the chicken breasts to 1/4" thickness.
Place the flour in a resealable plastic bag and then add in the chicken to coat.
In a skillet, over medium heat, brown the chicken in oil for 3-5 minutes per side or until the juices run clear.
Remove the chicken from the skillet and keep warm.
Drain the pineapple, reserving 1/4 cup of the juice.
In a small bowl, combine the reserved juice and cornstarch until smooth.
Add into the skillet.
Stir in the honey, teriyaki sauce and the pepper.
Boil for 30 seconds or until thckened.
Add in the pineapple and chicken.
Heat through and then serve on a bed of rice.