6 boneless chicken breasts
2 c. soya sauce
1 c. water
1/4 c. brown sugar
1/4 c. honey
1/4 c. pineapple juice
1 tbsp. ground ginger
1 clove garlic, crushed
2 tbsp. cornstarch, dissolved in cold water (1/2 c.)
6 pineapple slices

Teriyaki Sauce: Combine soy sauce, water, brown sugar, honey, juice, ginger and garlic in a saucepan. Bring to a rolling boil. Add cornstarch and water and continue to simmer until sauce thickens.

Charbroil chicken breasts. When they are three quarters cooked, brush them with Teriyaki Sauce. Repeat several times until chicken is done. Serve with slices of pineapple. 6 servings.