Hawaiian Chicken
By: Anonymous
Published: Friday, February 12, 2010 - 4:06am

Ingredients




2 cans pineapple slices in juice, (8 oz.)
1 tablespoon flour
teaspoon salt
4 skinless boneless chicken breast halves, (4 oz.)
1 tablespoon salad oil
1 tablespoon honey
1 tablespoon teriyaki sauce
2 teaspoons dried chopped chives
teaspoon pepper
Fresh chives, for garnish

Preparation

1 Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices in quarters; set pineapple and juice aside. On waxed paper, mix flour and salt; use to coat chicken breasts. 2 In a 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork tender, about 16 minutes, turning once. 3 Remove the chicken breasts to a warm platter keep warm. 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. 5 Makes 4 servings.