- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
- 1 20 oz. can unsweetened pineapple chunks
- 2 teaspoon cornstarch
- 2 tablespoon honey
- 2 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
- 1/4 teaspoon pepper
- Hot cooked rice
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/2 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice. Servings: 4
Time to Prepare: 20 minutes
I would double the sauce you will want extra:)
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