HAWAIIAN CHICKEN

Ready in 30 minutes
Serves 4

INGREDIENTS
• 4 (4 ounce) boneless, skinless chicken breast halves
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 (8 ounce) cans pineapple chunks
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon reduced sodium teriyaki sauce
• 1/8 teaspoon pepper
• Hot cooked rice

DIRECTIONS
Flatten the chicken to ¼ inch 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 ¼ 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.

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Testimonials

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