1 (15 oz.) can pineapple chunks 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

About 20 minutes before serving:

1. Drain pineapple and chunks; reserving 1/4 cup juice.

2. On waxed paper, mix flour and salt; use to coat chicken breasts.

3. In 10 inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and tender, about 10 minutes, turning once. Remove chicken breasts to a warm platter.

4. Into drippings in skillet stir honey, teriyaki sauce, dried chives, pepper and the pineapple juice. Over high heat, heat to boiling; boil for 30 seconds. Add pineapple and heat through. Pour sauce over chicken; garnish with fresh chives.