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. teriyaki sauce
2 tsp. dried chopped chives
1/4 tsp. pepper
1 tbsp. honey

About 20 minutes before serving, drain pineapple slices, reserving 1/2 cup juice. Cut pineapple slices into quarters; set pineapple and juice aside. On waxed paper, mix flour and salt (use to coat chicken). In 10 inch skillet over medium heat in hot salad oil, cook chicken until golden and fork tender, about 10 minutes, turning once. Remove chicken to 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.

Each serving about 240 calories, 5 g fat, 65 mg cholesterol, 515 mg sodium.