4 chicken breasts
1 can chunk pineapple
Pound chicken down to 1/4 inch thick. Dredge in flour and panfry in skillet over medium heat with some oil till done. (I didn't pound chicken but just cooked it) Drain pineapple reserving juice. Mix together 1 tsp of cornstarch per 1/4 cup of pineapple juice. Add 1 Tbsp honey and 1 Tbsp soy sauce. Add liquid ingredients and toss chicken to coat. Add veggies and let cook till crisp tender. Add pineapple.