Teriyaki Chicken With Grilled Pineapple - cooking recipe

Ingredients

6 boneless skinless chicken breasts (about 1 1/2 pounds)
1 (20 ounce) can pineapple rings, drained
1 (12 ounce) bottle Lawry's teriyaki marinade, with pineapple juice, divided

Preparation

In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes.
In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside.
Remove chicken from bag, discarding used marinade.
Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes.
Grill pineapple slices, brushing with remaining marinade in bowl.
Serve with a pineapple slice under and on top of each grilled breast.