Chicken With Pineapple

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon canola oil
• 2 cans (8 ounces each) unsweetened pineapple chunks
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
• 1/8 teaspoon pepper
• Hot cooked rice

1. Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat.
2. In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
3. In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

chicken breast halves, flour, canola oil, pineapple, cornstarch, honey, teriyaki sauce, pepper, rice

Taken from www.tasteofhome.com/recipes/chicken-with-pineapple/ (may not work)