Sweet & Sour Teriyaki Chicken

Preheat oven to 350 degrees. Defrost 4 chicken breasts and place in a 9x13 baking dish. Open 1 can of pineapple rings, drain and reserve the juice.

Sauce
Heat in a saucepan over medium heat, stirring often:
Reserved pineapple juice
3/4 to 1 C sugar

Once this mixture is hot, add:
3/4 C apple cider vinegar (may need a little more if it is too sweet for you)

Pour a small amount of this mixture into another container and dissolve 2-3 T corn starch in it. Return to sauce pan.

Continue to add:
2 cubes chicken bouillon
1/8 tsp. ginger
1 T soy sauce
1 tsp. garlic
1/2 tsp. dry mustard
dash of pepper

Pour sauce over chicken. Top chicken with pineapple rings and maraschino cherries. Cover with tinfoil and bake in oven for 45 min, or until chicken is cooked through. Serve with rice.

I've never tried it, but I'm sure you could cook this in a crockpot.