Instructions: Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices in quarters; set pineapple and juice aside. On waxed paper, mix flour and salt; use to coat chicken breasts.

In a 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork tender, about 16 minutes, turning once.

Remove the chicken breasts to a warm platter keep warm.

Into drippings in skillet, stir honey, teriyaki sauce, dried chives, pepper, and reserved pineapple juice. Over high heat, heat to boiling; boil 30 seconds Add pineapple; heat through. Pour sauce over chicken, garnish with fresh chives.

Makes 4 servings.

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