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Title: Chicken w/Pineapple
Categories: Poultry, Fruits, Sauces, Vegetables, Rice
Yield: 4 servings

4 Boned, skinned chicken
- breast halves (4 oz ea)
1 tb A-P flour
1 tb Oil
16 oz Can unsweetened pineapple
- chunks
1 ts Cornstarch
1 tb Honey
1 tb Teriyaki or soy sauce
1/8 ts Pepper
Hot cooked rice
Thin sliced green onions;
- opt
Sesame seeds; opt

Flatten the chicken to 1/4" thickness. Place flour in a
large shallow dish; add chicken and turn to coat.

In a large skillet, brown chicken over medium heat in
oil until juices run clear, 3-5 minutes on each side.
Remove and keep warm. Drain pineapple, reserving 1/4 cup
juice. (Discard remaining juice or save for another
use.)

In a small bowl, combine cornstarch and reserved juice
until smooth. Gradually add to skillet. Stir in the
honey, teriyaki sauce and pepper. Bring to a boil. Cook
and stir until thickened, about 30 seconds. Add
pineapple and chicken; heat through. Serve with rice. If
desired, garnish with green onions and sesame seeds.

Jenny Reece, Lowry, Minnesota

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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