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Flatten the chicken to 1/4 inch thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3 to 5 minutes on each side or until juices run clear and chicken is cooked thoroughly. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine juice and cornstarch until smooth. Add to skillet. Stir in honey, soy sauce, and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
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