1 pkg. boneless chicken breasts
1 (5 1/2 oz.) can pineapple slices, packed in pineapple juice
4 slices mild white cheese (Brick or Monterey Jack)
1/3 c. bottled teriyaki sauce

Pound chicken breasts to approximately 1/2" thickness. In non stick fry pan fry for about 2 minutes on each side. Add teriyaki sauce and complete cooking. Place 1 pineapple ring on each chicken breast, top with cheese. Cover and continue cooking until cheese melts. Serve open face on toast or in a bun. Makes 3 or 4 sandwiches. Quick, easy, low fat.