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In A Small Bowl, Blend Pineapple Juice And Honey. 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.
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