1. Add chicken and 1-tablespoon all-purpose flour to ziplock bag and shake to coat chicken with flour.
2. Heat oil in skillet over medium heat.
3. Brown chicken until juices run clear, 3-5 minutes per side.
4. Remove chicken and keep warm.
5. In a small bowl, combine cornstarch and ¼ cup reserved pineapple juice.
6. Add pineapple juice mixture to skillet.
7. Stir in honey, light teriyaki sauce, and pepper.
8. Boil until thickened, about 30 seconds.
9. Add pineapple chunks to skillet.
10. Add chicken back to skillet.
11. Heat through and serve over long grain white rice. |
