Begin TasteofHome.com's Pineapple Teriyaki Chicken by draining one 20-ounce can of sliced pineapple. Refrigerate the fruit. Mix the juice with 1/2 cup of teriyaki sauce. Pour 3/4 cup of this marinade into a resealable plastic bag, and add four 4-ounce boneless, skinless chicken breast halves. Let the chicken marinate in the refrigerator at least eight hours or overnight. Also, refrigerate the remaining marinade.
After marinating is complete, remove the chicken from the liquid, and discard the used marinade. Cover the chicken and grill it over a medium heat for four to six minutes on each side, or cook it 4 inches from the broiler for the same amount of time. Baste with the refrigerated marinade. The chicken is done when the internal temperature is 170 degrees Fahrenheit.
Grill or broil eight slices of pineapple for two minutes on each side. Baste them with the marinade. Save any remaining pineapple for something else. Top each piece of chicken with one 1-ounce slice of provolone cheese and two pieces of cooked pineapple. Grill or broil, covered, for one to two minutes until the cheese melts.Learn more about Meat