SKILLET TERIYAKI CHICKEN

SKILLET TERIYAKI CHICKEN 1 cup Teriyaki Sauce 4 boneless skinless chicken breasts (approx 2 lbs) pounded to even thickness 2 Tablespoons olive oil 1 tsp minced garlic 4 rings of pineapple, fresh 1 green onion, sliced into rings Teriyaki Sauce 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness Season with salt and pepper on both sides. Put olive oil in a large skillet, and turn on to medium heat. Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm. To same skillet add pineapple rings, and saute over medium heat for 1-2 minutes until garlic is fragrant. Add chicken back into pan, and top with teriyaki sauce. cook until sauce is reduced to desired thickness. Serve with fresh cracked pepper and garnish with green onions if desired.