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Follow cooking instructions for your rice to prepare while you are making the chicken. I use my Instant Pot.
Cut the chicken into strips. Put the flour into a gallon bag and add the chicken. Shake to coat.
Brown the chicken with the oil over medium heat in a skillet. Cook for 3-5 minutes each side or until cooked through and juices are clear. Set the chicken aside.
While the chicken is cooking, drain the pineapple juice and reserve ¼ cup. (You can discard the remaining juice or drink it.)
Combine the cornstarch and ¼ cup pineapple juice in a small bowl. Add to the skillet after you’ve removed the chicken. Add the honey, soy sauce, and pepper; stir well.
Increase the heat to medium-high and cook and stir. Bring to a boil; cook and stir for another 30-60 seconds or until the juice mixture is thickened.
Reduce the heat to medium and add the pineapple and chicken, heating through.
Serve over rice.