Aloha Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbls. flour
1 Tbls. vegetable oil
2 cans (8 oz. each) unsweetened pineapple chunks
1 tsp. cornstarch
1 Tbls. honey
1 Tbls. light Teriyaki sauce or light soy sauce
1/8 tsp. pepper
Hot cooked rice

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 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice and mix until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat thoroughly. Serve over rice. Enjoy!