Recipes out of the Blond Box

1 can (20 ounce) pineapple slices packed in juice
1 tablespoon flour
1 tablespoon oil
1 pound or more of boneless, skinless chicken breast halves
1 tablespoon honey
1 tablespoon teriyaki sauce
1 tablespoon chopped fresh chives
or
2 tablespoons dried chopped chives
¼ teaspoon pepper

Fresh chives for garnish
Basmati rice
zucchini

Drain pineapple slices, reserving ¼ cup juice. Quarter each slice; set aside.

On a sheet of waxed paper, mix flour and salt. Dip the chicken into the flour mixture to coat both sides.

Heat oil in a 10" non-stick skillet over medium heat. Add the chicken breasts, and cook until golden and juices run clear when pierced with the tip of a knife, about 10 min., turning once. Remove chicken, reserving drippings in the skillet.

Into the good things, stir the honey, teriyaki sauce, chives, black pepper, and reserved pineapple juice. Over high heat, boil this mixture for 30 seconds. Add pineapple and heat through. Pour sauce over chicken. Garnish with fresh chives.

Serve over basmati rice with a side dish of zucchini.