Title: Pineapple -chicken teriyaki
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      1 lb Can of pineapple slices
    1/2 c  Soy sauce
      1 T  Molasses
      2 T  Brown sugar
    1/4 c  Cooking oil
      2 T  Cider vinegar
      1    Small clove of garlic
    1/4 c  Sauterne
      5    Chicken breasts (boneless)
 
  Drain the pineapple and reserve 1/4 cup syrup.  Mix the reserved
  syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and
  sauterne. Bone and skin the chicken breasts and place in a shallow
  dish. Add the pineapple. Pour molasses mixture over chicken mixture
  and cover. Marinate in refrigerator for several hours.
   Drain and reserve marinade. Grill chicken over hot coals., turning
  and basting frequently with reserved marinade, until tender and
  browned. Grill pineapple on both sides and serve 2 slices with each
  chicken breasts.