Pineapples are easy to peel when you use a very sharp knife to cut off the base and leaves. Stand the pineapple on one end, then slice down to cut off the peel. Set on a plate and then slice the juicy fruit off the core. Pour the juice into a measuring cup, then squeeze more juice from the core to make a 1/2 cup juice for the marinade. The chicken will turn mushy if marinated longer than 24 hrs. Rice may be made ahead of time as the chicken cooks in 20 minutes.

Marinade

     4 skinless, boneless chicken breasts (2 pounds)
     ¼ cup fresh lemon juice
     2 tablespoons olive oil
     ¼ cup teriyaki cooking sauce and marinade
     ½ cup pineapple juice

Pineapple Salsa

     1 fresh pineapple, chopped (about 3 cups)
     ⅔ cup chopped yellow onion (1 small onion)
     2 tablespoons chopped fresh parsley
     ¼ teaspoon powdered ginger
     ¼ teaspoon seasoning salt
     ⅛ teaspoon freshly ground Tellicherry peppercorns
     2 tablespoons teriyaki cooking sauce and marinade

1.  In a glass bowl, marinate the chicken in the lemon juice, oil,
     teriyaki sauce, and pineapple juice for 6 to 24 hours. If you 
     marinate past the 24 hour mark the chicken will become
     mushy and lose its appeal.

2.  Broil the chicken or grill it outside for the best flavor. Cook
     for approximately 8-10 minutes per side.

3.  In a nonstick 10-inch frying pan, cook the pineapple, onion,
     parsley and ginger powder for about 5 minutes or less.
     Sprinkle with salt and pepper, then stir in the teriyaki sauce.

4.  Slice the grilled chicken with a very sharp knife and arrange
     in a fan shape on individual plates.

5.  Spoon the colorful salsa over the chicken fan. This looks so
     pretty and is quite good with the chicken!

     Hint: This is delicious with an aromatic rice or pearl rice.
     Spoon hot cooked rice into a small bowl, then invert onto
     each plate. Top rice with a sprig of parsley or other garnish/herb.

     Makes 4 servings