Whisk the cornstarch and 1 tablespoon of water together in a small bowl. Set it aside.

Pour the soy sauce, ½ cup of water, garlic cloves, honey and rice vinegar into a pot and heat it to a boil over medium high heat. (Make sure to stir continuously so the honey doesn't burn.)

Once boiling, whisk in the cornstarch mixture and continue whisking until the sauce thickens. (It should only take a minute to thicken.) Pour the sauce into a separate bowl and allow it to cool slightly before using.

Preheat the oven to 400 degrees and spray a baking dish with nonstick cooking spray.

Take your chicken breasts and carefully slice through them horizontally but not all the way through, leaving about ½ inch uncut on the other side. Place 2 pineapple rings inside each chicken breast and place them in your prepared baking dish.

Season the breasts with salt and pepper and generously brush them with your teriyaki sauce. Place the dish in the oven and bake them for 20 minutes. Once done, turn the oven to broil and broil the breasts for 3-4 minutes or until they're slightly blackened on top.

Serve immediately with your favorite rice and steamed broccoli.