1 (8 oz.) can sliced pineapple
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless chicken breasts
2 tbsp. salad oil
1 tbsp. honey
1 1/2 tbsp. teriyaki sauce
2 1/2 tsp. dried, chopped chives

Drain pineapple slices, reserving 1/4 cup juice. Cut each pineapple slice in 8 pieces. On wax paper, mix flour, salt and pepper. Coat chicken breasts with mix.

In a 10 inch fry pan, heat salad oil over medium heat, cook chicken until golden brown on both sides. Take chicken from pan, put on warm platter, keep warm.

Into drippings in fry pan, stir honey, pineapple, juice, teriyaki sauce, chives. Over high heat, heat to boiling, 30 seconds. Pour over chicken and serve.