Teriyaki Pita Pockets

4 boneless chicken breasts
Kikkoman Teriyaki marinade

1/4 cup mayonnaise
1 large can pineapple slices, drained

1 pkg. pita pockets

Lettuce leaves

Marinate chicken in 2/3 cup marinade in a large plastic

bag for 20 minutes, turning bag over once. Stir together

mayonnaise and 1 teaspoon marinade; set aside.
Grill chicken. Add pineapple slices to grill; brush pineapple

and chicken with 1-1/2 tablespoons marinade. Cook

4-5 minutes or until chicken is no longer pink in the

center and pineapple is golden brown, turning pineapple

over once and brushing with 1/2 tablespoon marinade.

Cut each pineapple slice and chicken into bite size pieces.

Spread inside of each pita half with mayonnaise mixture.

Arrange lettuce, chicken and pineapple in each pita half.