Skillet Chicken Teriyaki

• 2 tablespoons oil
• 3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine)
• 3/4 cup pineapple juice OR apple juice OR use the leftover juice from canned fruit OR a combination which suits your circumstances
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 1/4 to 1/2 teaspoon dry ginger (I use 3/8 teaspoon)
• 1 tablespoon minced garlic, or 1/2 teaspoon garlic powder

Heat the oil in a 12-inch skillet. Arrange the chicken in the skillet. Fry over medium-high heat until the chicken browns slightly. Turn and brown the other side too. Pour the pineapple or other fruit juice into the skillet. Add the soy sauce, brown sugar, vinegar, dry ginger and garlic. Stir the sauce around the chicken to dissolve the sugar and ginger. Bring the mixture to a boil. Reduce the heat and cover. Simmer, covered for about 45 minutes. The liquid in the pan will thicken and coat the chicken in a very attractive sticky brown sauce. If the liquid is too watery, then remove the lid and simmer for a few minutes, or until it thickens up. Serve over rice. Makes 6 servings.