Teriyaki Chicken

 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
1 (12 ounce) can of peas or corn if desired

Directions:

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