Pineapple & Teriyaki Chicken
1/2 cup purchased teriyaki baste and glaze
1/4 cup pineapple preserves
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
4 boneless skinless chicken breasts*
1/2 teaspoon black and red pepper blend
1/4 teaspoon salt
4 slices (3/4 inch thick) fresh pineapple
1 . Heat gas grill or coals.
In small saucepan, mix teriyaki glaze, pineapple preserves and lime juice.
Cook over low heat, stirring occasionally, until preserves are melted. Stir in cilantro.
2 . Sprinkle all sides of each chicken breast with pepper blend and salt.
3 . When grill is heated, place chicken on gas grill over medium heat or on charcoal grill over medium coals.
Cook 10 minutes, turning once.
4 . Meanwhile, cut 18-inch square sheet of heavy-duty foil.
Place pineapple slices in single layer on foil. Brush each with teriyaki mixture.
5 . After chicken has cooked 10 minutes, place foil with pineapple on grill next to chicken. Brush chicken with teriyaki mixture.
Cook 5 to 10 minutes longer or until chicken is fork-tender and juices run clear, brushing occasionally with teriyaki mixture.
Cut pineapple slices into wedges, if desired.
6 . Heat any remaining teriyaki mixture to boiling. Serve warm mixture with chicken and pineapple.
*To broil chicken breasts, place on broiler pan; broil 4 to 6 inches from heat 15 to 20 minutes, turning once and adding pineapple to pan during last 5 minutes of cooking time.