Baked Teriyaki Chicken with Pineapples

Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/3 cup brown sugar
1/2 cup soy sauce
1 clove garlic, minced
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 chicken breasts
1 can chopped pineapples

Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, garlic, ginger and ground black pepper.

Let simmer, stirring frequently, until sauce thickens and bubbles.










Preheat oven to 350 degrees F.
Place chicken pieces in a lightly greased 9x13 inch baking dish.Pour the sauce over the chicken. Add half can chopped pineapples to the pan.(Next time I will grill and add pineapples after the chicken is cooked because they are too sweet cooked in the teriyaki sauce)











Bake in the preheated oven for 15 minutes. Turn pieces over, and bake for another 15 minutes, until no longer pink and juices run clear. Brush with extra sauce every 10 minutes during cooking or as needed. If you use chicken with bone in double the cooking time.

 You can serve on rice or with stir fried veggies and noodles.