Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Aloha Chicken




Source of Recipe


cilla






List of Ingredients



• 4 boneless, skinless chicken breast halves (1 pound)
  
• 1 tablespoons all-purpose flour
  
• 1 tablespoon vegetable oil
  
• 2 (8 ounce) can unsweetened pineapple chunks
  
• 1 tablespoon cornstarch
  
• 1 tablespoon honey
  
• 1 tablespoons light teriyaki sauce or light soy sauce
  
• 1/2 teaspoon pepper
  
• Hot cooked rice
  






Instructions



1. Flatten the chicken to 1/4 inch thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat.
   
2. In a skillet over medium heat, brown chicken in oil for 3 to 5 minuteson each side or until juices run clear. Remove and keep warm.
   
3. Drain pineapple, reserving 1/4 cup juice (discard remaining juice or save for another use).
   
4. 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.
   
5. Serve over rice.
   
6. Yields 4 servings