1 (8 oz.) can pineapple chunks
1 (8 oz.) can crushed pineapple
1 tbsp. flour
1/2 tsp. salt
1 tbsp. oil
1 tbsp. honey
4 (4 oz.) boneless chicken breasts or thighs
1 tbsp. teriyaki sauce
2 tsp. dried chopped chives
1/4 tsp. pepper
Fresh chives for garnish

1. Drain pineapple, reserve 1/4 cup juice.

2. On waxed paper, mix flour and salt; use to coat chicken.

3. In 10 inch skillet over medium heat in hot oil, cook chicken until golden, tender and done, about 10 minutes. Remove to warm platter and 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.