Aloha Chicken
by Mendy Erwin
serves: 4
  Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free.
  4   boneless, skinless chicken breasts
  1 T   flour
  1 T   oil
  1 (16 oz)   can pineapple chunks
  1 tsp   cornstarch
  1 T   honey
  1 T   teriyaki sauce
  1 T   soy sauce
  1/8 tsp   pepper
    cooked white rice
  Flatten chicken to 1/4 thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.

Drain pineapple, reserving juice. In small bowl combine c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper.

Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through.

Serve on a bed of hot, cooked rice.