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

DIRECTIONS

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.