Pineapple Teriyaki Chicken

1 can sliced pineapple 1/2 c. teriyaki sauce 4 boneless chicken breast 4 slices provolone cheese
Drain pineapplereserve juice. Combine teriyaki sauce and pineapple juice . Pour 3/4 cup marinade over chicken in a ziploc bag, refrigerate overnight or 8 hrs. Save remaining marinade for basting. Drain chicken grill, covered about 6 minuteson each side or until done. Baste frequently with marinade. Grill 8 pineapple slices 2 minutes on each side basting with marinade. Top each piece of chicken with a slice of cheese and 3 pineapple slices. Grill covered until cheese is melted.
Will probably serve with potato salad and maybe some corn on the cob.