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Quick and easy skillet teriyaki chicken with pineapple juice.
Place chicken in a nonstick skillet.
To make the sauce, in a small mixing bowl, combine the rest of the ingredients except the sesame seeds. Drizzle the sauce over chicken.
Cover the skillet with a lid or foil and bring to boil over medium-high heat. Reduce the heat to medium-low and cook for 7-8 minutes. Turn your meat to the other side and continue to cook for another 7 minutes.
Remove the cover, raise the heat to medium-high. The sauce will start to boil rapidly. Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze. Be careful not to burn the glaze. You might need to reduce the heat during the last minutes of cooking.
When you see that most of the glaze sticks to chicken and the bottom of skillet becomes slightly dry, the dish is done. Remove the skillet from the heat and sprinkle sesame seeds over chicken.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!