4 boneless, skinless chicken breasts
1 (4 oz.) can pineapple slices
Teriyaki sauce

Soak chicken in warm salt water. Drain pineapple, reserve juice. Mix pineapple juice with enough teriyaki sauce to cover bottom of glass casserole dish. Drain chicken and place in sauce mixture, top with pineapple slices. Marinade at least 1 hour in refrigerator. Cook on grill until done, don't over cook! Makes juicy, tender chicken!