1 (8 oz.) can pineapple slices
1/2 tsp. salt
3 tbsp. salad oil
2 tbsp. teriyaki sauce
1/4 tsp. pepper
1/3 c. all-purpose flour
4 (4 oz.) skinless chicken breast halves
2 tbsp. honey
2 tsp. dried, chopped chives

Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices; set pineapple and juice aside. Put chicken and 1/3 cup flour in a plastic bag, shake to coat. In a skillet over medium heat, in hot salad oil, cook chicken breasts 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, 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.