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

1. Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices into quarters; set pineapple and juice aside.

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

3. In 10-inch 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.

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. Makes 4 servings.

Each serving: About 240 calories, 5 g. fat, 65 mg cholesterol, 515 mg. sodium.