Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon all-purpose flour1 tablespoon canola oil2 cans (8 ounces each) unsweetened pineapple chunks1 teaspoon cornstarch1 tablespoon honey1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce1/8 teaspoon pepperHot cooked rice
Preparation
Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat.
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.)
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.
