1 cup all-purpose flour
1/3 cup honey
1/4 cup vinegar
1/4 cup vegetable oil
1 pound skinless, boneless chicken breast halves
1/8 teaspoon salt
1 teaspoon paprika
1 fresh lime, juiced
1 bay leaf
1/3 cup chopped green onions
Place 1 cup flour into a large skillet over medium heat. Add honey to skillet. Slowly pour in vinegar, oil and chicken breasts. Stirring carefully, cook until chicken begins to turn golden and beginning to slide off of the pan. Remove chicken from skillet and set aside.
Salt and pepper to taste.
Mix salt and pepper in a small bowl. Transfer plum mixture to skillet and season with lime juice and chopped green onions. Spread over chicken and sprinkle with cranberries. Drizzle remaining 1/4 cup oil over chicken and sauce.
Reduce heat to medium and cook for 10 minutes or until chicken begins to brown. Remove chicken from sauce and pour over all. Cover and let rest 10 minutes, allowing the flavors and aromas to blend. Discard bay leaf. Top chicken with remaining pineapple and serve with whipped cream.
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