2 (8 oz.) cans pineapple slices in pineapple juice
1 tbsp. all-purpose flour
1/2 tsp. salt
4 (4 oz.) skinless, boneless chicken breast halves
1 tbsp. salad oil
1 tbsp. honey
1 tbsp. 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 and 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 breast 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; heat through. Pour sauce over chicken. Garnish with fresh chives. Serves 4, 240 calories each.