4 boneless, skinless chicken breasts
1 T. all-purpose flour
1 T. vegetable oil
1 (16 oz.) can pineapple chunks
1 tsp. cornstarch
1 T. honey
1 T. teriyaki sauce or soy sauce
1/8 tsp. pepper
Hot cooked rice

Flatten chicken breasts to 1/4-inch thickness. Place the flour in a
large resealable plastic bag. Add the chicken and shake to coat.

In a skillet, over medium heat, brown the chicken in oil for 3 to
5 minutes per side until the juices run clear. Remove the chicken
from the skillet and keep warm.

Drain pineapple, reserving 1/4 cup of juice. In a small bowl,
combine the juice and cornstarch until smooth. Add to the skillet.
Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or
until thickened. Add pineapple and chicken. Heat through. Serve
on a bed of rice.

Yields 4 servings.

B-man :wink: