PINEAPPLE TERIYAKI CHICKEN

Pineapple Teriyaki Chicken image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

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)

Steps:

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 : Calories 305 calories, Fat 10g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 1289mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 32g protein.