Instructions: In a large resealable plastic storage bag, combine chicken and 1 cup teriyaki marinade; mix well. Marinate in the refrigerator for 30 minutes, turning occasionally.

Meanwhile, in a large bowl, combine pineapple, bell pepper, onion, jalapeno pepper, cilantro, and remaining 2 tablespoons teriyaki marinade; mix well. Cover and chill.

Preheat the grill to medium-high heat. Remove chicken from marinade, discarding excess marinade. Grill chicken for 6 to 8 minutes per side, or until cooked through and no pink remains. Serve the chicken topped with the salsa.

This recipe yields 4 servings.

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