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

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

On wax 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, approximately 240 calories per serving.