6 pineapple slices
6 chicken breasts
1 chicken bouillon cube
1/3 c. boiling water
1 tsp. dry instant coffee
1 can cream of chicken soup
1/4 tsp. salt
1/4 lb. sharp cheddar cheese shredded

Place pineapple in baking dish. Top with chicken breast. Dissolve cube in water. Add coffee, salt and soup. Pour over chicken.

Bake at 375°F for 40 minutes. Sprinkle with cheese. Return to oven until cheese melts.

Serves six.