Pineapple Chicken

2 Pieces of Chicken
Butter
Pineapple (cut up)
Rice (cooked)

Sauce:
3/4 Soy Sauce
3/4 Brown Sugar
3/4 to 1 cup Lawry's Teriyaki with Pineapple Juice Marinade
6 Tablespoons Worcestershire Sauce


Defrost chicken. While chicken is defrosting in the microwave, mix soy sauce, brown sugar, teriyaki sauce, and worcestershire in a small sauce pan. Let sauce simmer the whole time. Cut up a pineapple. Cook rice in rice cooker. Melt butter in the pan that you are going to cook the chicken in. When chicken is defrosted put it in the pan to cook. Put some of the sauce on the chicken once it has cooked a bit and continue to add a little bit of the sauce throughout cooking. Once chicken is done cooking, put pineapple in the pan with the chicken to warm up.

Then serve pineapple and chicken on the rice. Any excess sauce can be put on rice as desired.

Any extra pineapple that you did not cook can be cut up in a bowl with kiwi, mango, and banana for a really good fruit salad.