It's not a trip to paradise, but it's pretty good!
Flatten the chicken breasts to 1/4 inch thickness. Place the flour in a large resealable plastic bag. Add the chicken and shake to coat.
In a skillet, over medium heat, brown the chicken in oil for 3-5 minutes per side until the juice. In a small bowl, combine the juice and cornstarch until smooth. Add to the skillet. Stir in the honey, teriyaki sauce and the pepper. Boil for 30 seconds or until thickened. Add the pineapple and chicken. Heat through. Serve on a bed of rice.
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 136.9mg||42 %|
|Sodium 331.6mg||11 %|
|Potassium 763.3mg||20 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 39.3g|
|Protein 57.2g||82 %|
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Calories per serving: 465
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