Aloha Chicken

By carvalhohm

Ingredients

• 4 Boneless Skinless Chicken Breast Halves, 4 ounces each
• 1 Tbsp All-purpose Flour
• 1 Tbsp Vegetable Oil
• 2 cans (8 Ounces Each) Unsweetened Pineapple Chunks
• 1 tsp Cornstarch
• 1 Tbsp Honey
• 1 Tbsp Reduced-sodium Teriyaki Sauce or Reduced-sodium Soy Sauce
• 1/8 tsp Pepper
• Hot Cooked Rice

Preparation

Step 1

Flatten the chicken to 1/4-inch thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.

In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. 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 for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice.