Name: Pineapple Teriyaki Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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)

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

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)

Instructions

1 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.

2 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.

3 Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use).

4 Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.