Hawaiian Chicken I

Ingredients

• 6 skinless , boneless chicken breast halves
• 2 cups teriyaki sauce , divided
• 6 pineapples rings
• 0.5 cups butter , melted
• 0.75 cups packed brown sugar
• 0.75 cups soy sauce
• 0.75 cups unsweetened pineapple juice
• 6 tablespoons Worcestershire sauce

Instructions

1. 1

   Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.

2. 2

   Preheat a grill for high heat.

3. 3

   Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.

4. 4

   In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!