Aloha Chicken

This recipe is delicious, easy, and brings tropical flavors right to your table!

• 4 boneless skinless chicken breast halves (1 pound)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 cans (8 ounces each) unsweetened pineapple chunks
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon light teriyaki sauce or light soy sauce
• 1/8 teaspoon pepper
• Cooked rice (optional)

 

Flatten the chicken to ¼-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 ¼ cup juice. (Discard 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.

Note: Serving this dish over rice is completely optional. The chicken makes a delicious meal either way!