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Pineapple Teriyaki Chicken

1 can (20 ounces) sliced pineapple
1/2 cup teriyaki sauce
4 boneless skinless chicken breast halves
4 slices provolone cheese

Drain pineapple, reserving juice; refrigerate pineapple. In a small
bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup
marinade into a large resealable plastic bag; add chicken. Seal bag
and turn to coat; refrigerate for 8 hours or overnight. Cover and
refrigerate remaining marinade for basting. Drain and discard
marinade. Grill chicken, covered, over medium heat or broil 4 in.
from the heat for 4-6 minutes on each side or until juices run clear,
basting frequently with some of the remaining marinade. Grill

Printed from tasteofhome.com Nov 19, 2008

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Pineapple Teriyaki Chicken cont.

eight pineapple slices for 2 minutes on each side or until lightly
browned, basting with remaining marinade (save remaining pineapple
for another use). Top each piece of chicken with cheese and two
pineapple slices. Grill, covered, for 1-2 minutes or until cheese is
melted.

Yield: 4 servings.