Teriyaki Chicken

Directions

1. Place each chicken breast portion between two pieces of plastic wrap. Using 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.
2. In a large skillet melt butter over medium heat. Add chicken and cook for 6 – 8 minutes until browned and no longer pink in center. Remove chicken from skillet, set aside.
3. In a small bowl add 1 tbsp. corn starch and 2 tbsp. water. Stir until corn starch is dissolved, set aside.
4. In the same skillet add remaining ingredients, and bring to a boil. Add cornstarch mixture and stir constantly until thicken.
5. Add pineapple rings to skillet and cook until warm and completely covered with sauce. Take pineapple out an set a side.
6. Add chicken back into skillet and coat with sauce and heat until warm.
7. Place chicken on a plate, top with pineapple rings.
8. Serve with a side of brown rice.