Dole Honey Lime Chicken

Drain the canned pineapple slices, reserving ½ cup of juice in a bowl. Set the pineapple slices aside.

Pat the chicken breasts dry with paper towels and season both sides generously with salt.

Whisk together the reserved pineapple juice, honey, soy sauce, fresh lime juice, grated lime peel, and pressed garlic in a small bowl until combined.

In a small cup, mix the cornstarch with 2 tablespoons of water to form a slurry; set aside.

Heat a large skillet over medium-high heat and lightly oil the surface. Cook the chicken breasts for 6–7 minutes per side until golden brown and cooked through, then transfer to a plate.

Pour the honey-lime sauce into the same skillet and bring to a gentle simmer. Stir in the cornstarch slurry until the sauce thickens, about 1–2 minutes.

Return the cooked chicken breasts to the skillet and nestle them into the sauce. Arrange the reserved pineapple slices around and on top of the chicken.

Simmer gently for 2–3 minutes until the chicken is heated through and the pineapple is warm. Serve immediately, spooning the glaze and pineapple slices over the chicken.