Western Sizzlin Teriyaki Chicken

Teriyaki Sauce:
¾ cup water
½ cup soy sauce
1 slice onion, quartered (1/4 inch thich)
2 nickel size slices peeled gingerroot, halved

4 boneless, skinless chicken breast halves
2 cloves garlic, quartered
1/3 cup sugar
1/3 cup pineapple juice (from canned slices)
2 Tablespoons vinegar
1 Tablespoon cornstarch
4 canned pineapple slices in juice (5.5 oz can)

Combine ½ cup water with the soy sauce in a small saucepan over high heat. Add the onion, gingerroot & garlic. Bring the mixture to a boil, then reduce the heat & simmer 10 minutes. Strain off the onion, ginger & garlic & return liquid to the saucepan over low heat. Discard the vegetables.

Add the sugar, pineapple juice & vinegar to the pan. Combine the cornstarch with the remaining ¼ cup water in a small bowl; stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, & then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup of marinade. When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container. Keep the other half of the sauce for later to brush over the chicken while it grills, & to serve on the side as additional marinade.

Marinate the breasts in your refrigerator for at least 2 hours.
When you are ready to cook the chicken, preheat your grill to high. Grill the chicken on each side for 5-7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast & brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed vegetables.
Serves 2