6 canned pineapple slices, or crushed
3 chicken breasts, split or use boneless if you prefer
1 (10 3/4 oz.) can condensed cream of chicken soup
1 tsp. instant coffee
1 c. shredded sharp Cheddar cheese (preferably "white" sharp)

Using a large baking dish, place pineapple in bottom of dish. Place chicken on top of pineapple. Season with salt and pepper. Combine soup with coffee and blend well. Spoon over chicken. Bake at 375 degrees for 40 minutes. Top with cheese; bake until melted.