Hawaiian Chicken
2 8oz cans pineapple slices in juice
1 Tbs all purpose flour
1/2 tsp salt
4 4oz skinless, boneless chicken breast halves
1 Tbs salad oil
1 Tbs honey
1 Tbs teriyaki sauce
2 tsp dried chopped chives
1/4 tsp pepper
fresh chives for garnish
About 20 minutes before serving:
1) Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices into quarters; set pineapple and juice aside.
2) On waxed paper, mix flour and salt; use to coat chicken breasts.
3) 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.
4) 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.
Makes 4 servings.