Teriyaki Chicken

This is an old recipe my mom has had a long time and it's still a classic. I was quite surprised when all the kids just loved it and kept asking for more! We ate it as a dish unto itself, but I think next time I'll serve it over rice, as it is perfectly fitted for it.

Teriyaki Chicken

Several skinless chicken breasts
18 oz. can pineapple with juice (or 1 fresh pineapple, sliced and cut)
2 Tb. cornstarch
1/4 c. vinegar
1/2 tsp. ginger
1/4 tsp. pepper
1/8 c. honey
1/2 c. soy sauce
1 clove garlic, minced

Mix all ingredients except chicken and pineapple--but including pineapple juice, if using canned pineapple.

Heat and stir until thickened. Pour over chicken breasts. Cook 30 minutes.

Turn, add pineapple. Baste and cook 30 minutes more.