1 (8 oz.) can crushed pineapple, undrained
1/4 c. teriyaki sauce
2 tbsp. lemon juice
2 tbsp. red wine vinegar
2 cloves garlic, minced
1 tbsp. olive oil
1/4 tsp. mesquite liquid smoke
6 chicken breast halves, skinned and boned

Combine first 7 ingredients; place in a shallow container or a heavy-duty zip-top plastic bag. Add chicken; cover and seal and chill 1-2 hours, turning occasionally. Remove chicken from marinade. Grill, covered, over medium coals (300-400 degrees) for 4-5 minutes on each side. Yield: 6 servings.