Chicken Teriyaki

1 cup soy sauce

1 cup granulated sugar

1½ teaspoons brown sugar

6 cloves garlic, crushed in a press

2 tablespoons grated fresh ginger

¼ teaspoon ground black pepper

1 cinnamon stick

1 tablespoon pineapple juice

8 skinless, boneless chicken thighs

2 tablespoons cornstarch

1. In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. 

2. Discard cinnamon stick and mix in ½ cup water. 

3. Place chicken in a shallow bowl. Add soy sauce mixture, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.

4. Remove chicken and set aside. Pour mixture into a small saucepan. 

5. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about ½ cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.

6. Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. 

7. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.