2 (8 oz.) cans pineapple slices in 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

Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices into quarters; set pineapple and juice aside. On waxed paper, mix flour and salt; use to coat chicken breasts.

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. 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.