Hawaiian Chicken - cooking recipe

Ingredients

2 (8 oz.) cans chunky pineapple in juice
1 Tbsp. flour
1/2 tsp. salt (optional)
4 (4 oz.) skinless, boneless chicken breast halves
1 Tbsp. salad oil
1 Tbsp. honey
1 Tbsp. teriyaki sauce
2 tsp. chopped chives
1/4 tsp. pepper

Preparation

Drain pineapple; save 1/4 cup of juice.
Set aside.
On waxed paper, fix flour and salt.
Use to coat chicken breast halves.
In a 10-inch skillet over medium heat, in hot salad oil, cook chicken until golden brown and fork-tender, about 10 minutes.
Remove chicken to warm platter (keep warm).
Into drippings in skillet, stir in honey, teriyaki sauce, chives and pepper.
Heat to boil. Add pineapple; heat through.
Pour over chicken.
Serves 4.