Teriyaki Chicken

Place each chicken breast portion between 2 pieces of plastic wrap. Using the flat side of a meat mallet or rolling pin, pound chicken lightly, until about 1/4″ thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.

In a large skillet, melt butter over medium heat. Add chicken and cook for 6–8 minutes until browned and no longer pink in the center. Remove chicken from skillet, set aside.

In a small bowl, add corn starch and water. Stir until corn starch is dissolved, set aside.

In the same skillet, add remaining ingredients (except pineapple rings), and bring to a boil. Add cornstarch mixture and stir constantly until thicken.

Add pineapple rings to skillet and cook until warm and completely covered with sauce. Take pineapple out and set aside. Add chicken back into skillet and coat with sauce and heat until warm.

Place chicken on a plate and top with pineapple rings.