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Pineapple Teriyaki Chicken

I like to marinate this moist chicken entree overnight, then pop it on the grill for a breezy taste of the islands that family and friends really go for. —Vicki Roberts, Jacksonville, Florida
  • Total Time
    Prep: 10 min. + marinating Grill: 15 min.
  • Makes
    4 servings

Ingredients

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

Directions

  • 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 a thermometer reads 170°, basting frequently with some of the remaining marinade.
  • Grill 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.
Nutrition Facts
1 each: 305 calories, 10g fat (6g saturated fat), 82mg cholesterol, 1289mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 32g protein.

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