2 (8 oz.) cans pineapple slices in juice
1 tbsp. flour
1/2 tsp. salt
4 (4 oz.) skinless, boneless chicken breast halves
1 tbsp. oil
1 tbsp. honey
1 tbsp. teriyaki sauce
2 tsp. chopped chives
Dash pepper

Drain pineapple slices, saving 1/4 cup juice. Cut pineapple slice in quarters, set pineapple and juice aside. Mix flour and salt and coat chicken. Heat oil in skillet over medium heat, cook chicken breast until golden and fork tender, 10 to 20 minutes, depending on thickness of chicken. Remove chicken to warm platter, keep warm. In drippings in skillet, stir honey, teriyaki sauce, chives, pepper and reserved pineapple juice. Over high heat, heat to boiling, boil 30 seconds. Add chicken and pineapple. Heat through. Return chicken to platter and pour sauce over chicken and serve.