2 lbs boneless skinless chicken breasts
Flour
3/4 cup reserved pineapple juice (if needed, use enough water to make 3/4 cup)
3 tsp corn starch
3 tbsp honey
20 oz OR 10 oz can crushed pineapple, drained, reserve juice
Coat the chicken breasts with the flour. In a skillet over medium-high heat, brown the chicken on both sides then continue to heat the chicken until fully cooked. Remove the chicken from the skillet then cut into bite size pieces. In a small bowl, combine the pineapple juice, corn starch and honey until smooth. Add the juice mixture to the skillet. Stirring constantly, boil for 30 seconds or until thickened. Stir the pineapple and chicken into the sauce and heat through. Serve over hot cooked rice if desired.
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