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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is another excellent recipe from Southern Living magazine (July 1991 issue). Ingredients:
1 (1 ounce) can crushed pineapple, undrained |
1/4 cup teriyaki sauce |
2 tablespoons lemon juice |
2 tablespoons red wine vinegar |
2 cloves fresh garlic, minced |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1/4 teaspoon mesquite liquid smoke |
6 boneless skinless chicken breast halves |
Directions:
1. Combine first 7 ingredients; place in a shallow glass container or large zip-lock bag.
2. Add chicken, cover or seal and chill 1-2 hours, turning occasionally.
3. Remove chicken from marinade and grill, covered, over medium coals for 4-5 minutes on each side or until chicken is tender and juices run clear.
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