||Heat chicken filets according to the package directions until crisp and hot.
||Heat a grill pan or non-stick skillet over high heat. Spray pineapple slices with non-stick cooking spray and cook until caramelized on both sides. Remove from heat and keep warm.
||In a bowl combine sour cream, peppers, chives or scallion, orange juice, orange zest, honey, cilantro and ground red pepper; mix well.
||Place 1 slice of grilled, hot pineapple over each crispy breaded chicken filet and drizzle each serving with 1/4 cup sauce.