Teriyaki Chickpeas

2 15 oz cans, cooked chickpeas
Pineapple, chunked
Teriyaki Sauce
1/3 cup low sodium soy sauce
1/4 cup water
3 1/2 tbsp brown rice syrup
1 1/2 tbsp  lemon juice
1 tsp molasses
6 cloves minced garlic
2 1/2 tsp fresh ginger
1 tbsp cornstarch
Combine sauce ingredients.  Marinade chickpeas for 30 minutes (or more).  Add to pan and cook over medium heat until sauce thickens.  Serve over brown rice (we like brown jasmine) topped with pineapple.
Adapated from Teriyaki Chickpeas