1. Place the chicken breasts in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Place chicken breasts on grill and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast and brush with melted butter.
4. In a small saucepan over medium heat, mix the brown sugar, soy sauce and pineapple juice stirring occasionally until sugar is dissolved. Serve with chicken for dipping.
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