2 8-ounce cans pineapple slices in pineapple juice
1 TBS all-purpose flour
1/2 tsp salt
4 4-ounce 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:
Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices into quarters; set pineapple 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. Makes 4 servings.
Each serving: About 240 calories, 5 mg fat, 65 mg cholesterol, 515 mg sodium.
This goes nicely with rice pilaf, steamed broccoli, and whole wheat biscuits.
Thanks to my friend Donna Linkfield for making this for us MANY years ago in Clearwater, FL.