Hawaiian Chicken - cooking recipe

Ingredients

2 (8 oz.) cans pineapple slices in pineapple juice
1 Tbsp. all-purpose flour
1/2 tsp. salt
4 (4 oz.) skinless, boneless chicken breast halves
1 Tbsp. salad oil
1 Tbsp. honey
1 Tbsp. teriyaki sauce
2 tsp. dried chopped chives
1/4 tsp. pepper
fresh chives for garnish

Preparation

Drain pineapple slices, reserving 1/4 cup juice.
Cut pineapple slices into quarters, set pineapple and juice aside.
On waxed paper, mix flour and salt; use to coat chicken breasts.
In 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork-tender, about 10 minutes, turning once.
Remove the chicken breasts to a warm platter; keep warm. Into drippings in skillet stir honey, teriyaki sauce, dried chives, pepper and reserved pineapple juice.
Over high heat, heat to boiling; boil 30 seconds.
Add pineapple; heat through.
Pour sauce over chicken; garnish with fresh chives.
Serves 4.