TERIYAKI CHICKEN

Ingredients

1 (8-ounce) can crushed pineapple, undrained
1/4 cup teriyaki sauce
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/4 teaspoon instant minced garlic
1 tablespoon olive oil
1/4 teaspoon hickory- or mesquite-flavored liquid smoke
6 boneless, skinless chicken breasts, pounded to 1/2-inch thickness

Preparation

Combine first seven ingredients in a zip-top plastic bag. Add chicken. Seal and marinate 2-4 hours. Remove chicken from marinade, discarding marinade. Grill, covered, over medium coals 4-5 minutes per side, or until juices run clear. Makes 6 servings.