Hawaiian Chicken Delight

1 package(s)	(1 oz.) ranch dressing mix
1 cup(s)	canned pineapple juice
2 tablespoon(s)	olive oil
1 tablespoon(s)	balsamic vinegar
1 tablespoon(s)	soy sauce
6	boneless, skinless chicken breasts
6 slice(s)	fresh pineapple
6 slice(s)	sharp white Cheddar cheese

To make the marinade, whisk together first 5 ingredients in a small bowl. Place chicken breasts in a gallon-size zip-top bag; pour marinade into bag and seal; shake bag several times to coat chicken evenly. Refrigerate for at least 1 hour or overnight.
Preheat grill to medium-high. When grill is hot, discard marinade and grill chicken breasts 5 to 6 minutes per side, until juices run clear and chicken is cooked through; grill pineapple 2 to 3 minutes per side.
Top each chicken breast with one slice of cheese; cover and grill 1 to 2 minutes more until melted. Serve each chicken breast topped with a slice of grilled pineapple.

Photo: Philip Friedman

Serves	6
Yield	6 servings
Prep Time	--
Cook Time	--
Total Time	--
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

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