Hawaiian Chicken

• 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

1. Drain pineapple slices, reserving 1/4 cup juice.
2. Cut pineapple slices into quarters, set pineapple and juice aside.
3. On waxed paper, mix flour and salt; use to coat chicken breasts.
4. In 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork-tender, about 10 minutes, turning once.
5. 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.
6. Over high heat, heat to boiling; boil 30 seconds.
7. Add pineapple; heat through.
8. Pour sauce over chicken; garnish with fresh chives.
9. Serves 4.

pineapple, flour, salt, skinless, salad oil, honey, teriyaki sauce, chives, pepper, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956390 (may not work)