1Heat gas or charcoal grill. In small saucepan, mix teriyaki glaze, pineapple preserves and lime juice. Cook over low heat, stirring occasionally, until preserves are melted. Stir in cilantro. Set aside.
2Sprinkle all sides of each chicken breast with pepper blend and salt. Place on grill over medium heat. Cook 10 minutes, turning once.
3Meanwhile, cut 18-inch square sheet of heavy-duty foil. Place pineapple slices in single layer on foil. Brush each with teriyaki mixture.
4After chicken has cooked 10 minutes, place foil with pineapple on grill next to chicken. Brush chicken with teriyaki mixture. Cook chicken and pineapple 5 to 10 minutes longer, brushing chicken once or twice with teriyaki mixture, until juice of chicken is clear when thickest part is cut (170°F). If desired, cut pineapple slices into wedges.
5Heat any remaining teriyaki mixture to boiling; boil 1 minute. Serve hot mixture with chicken and pineapple. 290 Calories per serving