I like to marinate this delicious chicken entree overnight, then pop it on the grill for a breezy taste of the islands that my family and friends really love.
—VICKI ROBERTS JACKSONVILLE, FL
PREP: 10 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 4 SERVINGS
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)
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 the remaining marinade for basting.
2. Drain and discard marinade. Grill the 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.