2 (8 oz.) cans pineapple slices in juice
1 tbsp. all-purpose flour
1/2 tsp. salt
4 skinless, boneless chicken breasts
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 juice (1/4 cup). Cut pineapple into quarters and set pineapple and juice aside.

On waxed paper, mix flour and salt. Use to coat chicken breasts.

Cook chicken breasts in skillet over medium heat, until golden and fork tender, about 10 minutes. Remove to a warm platter, keep warm.

Into drippings, stir honey, teriyaki sauce, dried chives, pepper and reserved pineapple juice. Over high heat, heat to boiling point for 30 seconds. Add pineapple and heat through. Pour over chicken breasts. Garnish with fresh chives. Makes 4 servings.