1 (16 oz.) can pineapple chunks
1 tbsp. all-purpose flour
1/2 tsp. salt
4 (4 oz.) chicken breasts
1 tbsp. salad oil
1 tbsp. honey
1 tbsp. teriyaki sauce
2 tsp. dried chopped chives
1/4 tsp. pepper

Drain pineapple, reserving 1/4 cup juice. Set aside. Mix flour and salt. Coat chicken pieces. In hot salad oil, cook chicken breasts until golden and fork tender. Remove breasts to a warm platter.

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