1 (8 oz.) crushed pineapple, undrained
1/2 tsp. mesquite liquid smoke
1/4 c. teriyaki sauce
2 tbsp. lemon juice
2 tbsp. red wine vinegar
2 cloves garlic, minced
1 tbsp. olive oil
6 skinless, boneless chicken breasts

Combine first ingredients. Place in shallow container or large Zip Loc bag. Place chicken in bag making sure it is all covered with marinade. Seal and chill 1-2 hours or overnight. Remove from marinade. Grill, covered, 4-5 minutes on each side.