Drain the can of pineapple, saving both the juice and the pineapple. Refrigerate the pineapple for now. Measure out 1 cup of juice for the next step.

Make the marinade/sauce: Combine the 1 cup of pineapple juice, soy sauce, brown sugar, garlic, ginger, sesame oil, and sweet chili sauce. Blend well to dissolve the sugar. * If you would like a spicier sauce, add sriracha or even some chili garlic paste

Place the chicken breasts in a gallon-sized plastic bag. Add about 3/4 cup of the marinade/sauce. Ensure that all the breasts are coated with the sauce and refrigerate for no longer than 30 minutes. Turn the bag over every 10 minutes to ensure good marination.

While the chicken marinates, finish making the sauce. First, mix the cornstarch and water until well blended.

Transfer the remaining marinade to a saucepan and bring to a simmer.

Add the cornstarch mixture to the sauce. Simmer gently and stir constantly until thickened. Remove from heat and allow to cool slightly.

Preheat the oven to 375°F. Set up the materials needed to prepare the chicken: 🍍 Beat the egg and water together, then place into a shallow container. 🍍. Spread the breadcrumbs into a shallow container, or on top of a plate. 🍍. Line a baking tray with aluminum foil, and coat with baking spray (e.g. Pam)

For each chicken breast, drain off excess marinade, dip into the egg mixture, coat thoroughly with breadcrumbs, and place onto the baking tray.

Bake the chicken at 375°F for approximately 30 minutes. Start checking for doneness around the 25 minute mark. If your chicken breasts are big and/or thick, they will need additional cooking time.

To serve, slice the chicken and drizzle with the teriyaki sauce. Top with crushed pineapple, if desired.