1. Combine chicken breasts and 1/3 cup teriyaki sauce in a large zip-top plastic freezer bag; seal and chill 10 minutes.

2. Stir together pecans and next 4 ingredients in a shallow dish. Dredge chicken in pecan mixture.

3. Cook chicken in hot oil in a large skillet over medium heat 6 minutes on each side or until golden. Remove to a serving platter, and keep warm. Reserve drippings in skillet.

4. Stir together 1/2 cup teriyaki sauce, 1/4 cup water, and cornstarch until smooth; add crushed pineapple and green onions. Stir mixture into drippings in skillet, stirring to loosen browned particles. Cook over low heat, stirring constantly, 1 to 2 minutes or until thickened. Serve sauce over chicken. Garnish, if desired.