Chicken With Pineapple

9 ingredients
3 steps

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon canola oil
  • 2 cans (8 ounces each) unsweetened pineapple chunks
  • 1 teaspoon cornstarch
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
  • 1/8 teaspoon pepper
  • Hot cooked rice

Directions

  1. 1
    Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat.
  2. 2
    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.)
  3. 3
    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.

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