Pineapple Teriyaki Chicken

By laceloulou

Ingredients

• 1 can sliced pineapple
• 1/2 cup teriyaki sauce
• 4 boneless skinless chicken breast halves
• 4 slices provolone cheese

Preparation

Step 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. 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 eight pineapple slices for 2 minutes on each side or until tightly browned, basting with remaining marinade