4 boneless skinless chicken breasts
1/2 cup Kikkoman's Teriyaki marinade and sauce
1 (20 oz.) can pineapple tidbits (in juice)
2 tbsp. cornstarch
1 tbsp. Crisco or vegetable oil

Drain pineapple tidbits, reserving juice. Combine Teriyaki sauce, pineapple juice, corn starch, and Crisco in a frying pan and simmer on medium heat until Crisco is melted.

Add chicken breasts, cooking for ten minutes or until cooked thoroughly and golden brown coloring appears. Lower heat and add pineapple tidbits, simmering for 5 more minutes. Enjoy!

Serves 4.

Submitted by: Mallory E. Weir