Pineapple Teriyaki Chicken

1 can (20 oz) sliced pineapple

1/4 cup teriyaki sauce

4 boneless skinless chicken breast halves

4 slices provolone cheese

Drain pineapple, reserving juice; refrigerate pineapple.  In a small bowl, combine teriyaki sauce and reserved juice.  Pour 3/4 cup marinade into a larger resealable plastic bag; add chicken.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.  Cover and refrigerate remaining marinade for basting.  Drain and discard marinade.  Grill chicken, covered, over medium heat until juices run clear, basting frequently with remaining marinade. 

Grill 8 pineapple slices for 2 minutes on each side, basting with remaining marinade.  Top each piece of chicken with cheese and 2 slices pineapple.  Grill, covered, for 1-2 minutes or until cheese is melted.