Ingredients
1/4
cup purchased teriyaki baste and glaze
1/8
teaspoon pepper
4
boneless skinless chicken breast halves
3/4
cup pineapple preserves
2
tablespoons white wine vinegar
Preparation
Heat grill. In small bowl, combine teriyaki baste and pepper; mix well.
When ready to grill, brush chicken with teriyaki mixture. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once and brushing frequently with teriyaki mixture.
Meanwhile, in small saucepan, heat pineapple preserves and vinegar. Serve preserve mixture over chicken.
