4 chicken breasts, deboned
1 (9 oz.) can sliced pineapple
1/4 c. teriyaki sauce
2 tsp. honey
2 tsp. brown sugar
2 tsp. butter
1 tsp. cooking oil
1 tsp. cornstarch

Place chicken in baking dish. Drain pineapple and reserve syrup. Combine pineapple syrup, teriyaki sauce, honey and brown sugar and pour over chicken. Refrigerate 2 hours.

Drain chicken; reserve marinade. Melt 1 teaspoon butter in skillet and add oil. Brown chicken; place in dish. Blend reserved marinade and cornstarch in pan; add remaining butter. Bring to a boil and pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Place pineapple over chicken. Bake uncovered 5 minutes longer.