Ingredients (4 persons)

1 can of pineapple

4 chicken fillets, slightly pounded

1⁄4 cup olive oil

4 garlic cloves

1⁄2 cup flour

1 cup water
3⁄4 cup honey

1⁄2 cup soy sauce

1 lime, juice of

1 tsp coconut extract

1 pinch ground red pepper

Long grain rice, cooked

Method

In a bowl, mix water, honey, soy sauce, lime juice, coconut extract, red pepper, and set aside.

In a non-stick skillet, sauté them in oil over medium heat until lightly browned. Set aside and keep the pineapple juices in the pan.

Rub chicken breasts with garlic and dredge in flour until thoroughly coated.

In the pan where the pineapple juices are, sauté chicken over medium heat until browned, about 2 minutes. Turn and brown other side. Remove chicken from pan and set aside.

Rinse or wipe pan.

Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce.

Pour the honey-soy mixture into the pan. Return chicken to the pan and simmer in the honey mixture for 12-15 minutes over low heat. Turn chicken once during cooking being careful not to tear the coating.