Sweet Apricot Teriyaki Chicken

1 tbsp cornstarch
1 tbsp water
1/2 cup sugar
1/2 tsp ginger
1/2 cup soy sauce
1/4 cup white vinegar
1 garlic clove, minced
4 tbsp apricot jam
1/2 tsp each salt and pepper
4-6 chicken pieces
Sliced or cubed pineapple (optional)

OVEN 425 degrees

Combine all ingredients except chicken and pineapple in a saucepan. Stir over medium heat until it is thick and bubbly.
Place chicken in a glass baking dish. Brush with sauce.
Bake 30-40 minutes, brushing the chicken with the glaze every 10 minutes (if you are using drumsticks, it may be longer). Add the pineapple during the last 10 minutes, if desired. (If you like some "sweet heat," add some red pepper flakes during the last 10 minutes also. That way, all the heat of the peppers doesn't cook out in the oven.)
Sprinkle with toasted sesame seeds, chopped chives and serve immediately over rice (I recommend Jasmine rice).

*This is one of my favorite recipes from my childhood. This is actually my mom's recipe, with my own little twist on it. I remember being able to smell the sweet teriyaki sauce wafting from the kitchen and it would literally make me salivate until dinner was ready. I loved the little bits of pineapple in the sauce. It added a sweetness and a nice texture to compliment the savory chicken pieces and the salty soy sauce. I love making this dish because not only is it easy, but it is made with stuff that you probably already have in the pantry. It looks fancy without a lot of effort. Kids will love this dish too...I know I did when I was a kid! And I still love it today as an adult.

How great is the love the Father has lavished on us, that we should be called children of God! 1 John 3:1