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

About 20 minutes before serving.

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 large skillet over medium heat, in hot salad oil, cook chicken until golden fork tender (approximately 10 minutes).

4. Into hot drippings in skillet stir honey, teriyaki sauce, dried chives, pepper and reserved pineapple juice. Heat to boiling, boil 30 seconds. Add pineapple, heat through. Pour sauce over chicken. Garnish with fresh chives.