Chicken Aloha
4 boneless skinless chicken breasts
1 Tablespoon all purpose flour
1 Tablespoon oil
2 can (8 oz. each) unsweetened pineapple chunks
1 tsp cornstarch
1 Tablespoon honey
1 Tablespoon light teriyaki sauce or light soy sauce
1/8 tsp. pepper
Hot cooked rice
Flatten the chicken to 1/4 inch thickness/ Place l Tablespoon of 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 to 5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.