Put the remaining pineapple juice in a separate bowl and stir in ... Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size).

Place flour in a large shallow dish; add chicken and turn to coat. In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm.

After boiling, Jackson follows a pretty traditional chicken salad format, adding mayo, toasted slivered almonds, and dried ...