You can enjoy your leftover canned pineapple and juices in this tasty grilled sensation! If you want to add more pizzazz, grill some red peppers alongside the chicken.
1/4 c. pineapple juice
2 T. sherry
2 T. olive oil
1/2 tsp. oregano
1/2 tsp. garlic salt
4 boneless, skinless chicken breast halves
Combine first five ingredients in a large plastic bag. Add chicken breasts to marinade and turn to coat. Marinate in the refrigerator for 1-2 hours.
Prepare grill. Remove chicken, reserving marinade in a small saucepan. Bring marinade to a boil; cook for 1 minute. Place chicken on the grill. Brush the marinade over the chicken. Grill the chicken 16-20 minutes, turning and basting frequently, or until no longer pink in the center. If desired, serve with roasted red peppers and a fresh salad.
Yields: 4 servings
Preparation Time: 25 minutes, plus marinating time