Teriyaki Chicken

2 large boneless, skinless chicken breast-halves (or 3 small)
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/2 cup water

Simmer chicken breasts (covered) in Teriyaki Sauce and water 'til no longer pink. (Don't overcook, or it will be dry)

Meanwhile, whisk together:
3 Tbl. sugar
1/2 cup pineapple juice
2 Tbl. cornstarch

When chicken is barely done, remove it from pan.  Add sauce mixture to pan with remaining Teriyaki sauce add more Teriyaki sauce if needed).  Slice, cut, or shred chicken into desired serving amounts.  Add chicken back to pan with sauce.  Continue to simmer and stir until thickened.  Add pineapple tidbits, if desired.  Serve over rice.