Ingredients

• 1 (8 ounce) can crushed pineapple, with juice
• 1/4 cup honey
• 1/4 cup vegetable oil
• 4 skinless, boneless chicken breast halves
• 1/2 cup all-purpose flour
• 1 teaspoon red wine vinegar
• 4 teaspoons chopped fresh mint

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Instructions

1. In a small bowl, blend pineapple juice and honey.
2. Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.