Quick Pineapple Chicken 1

6 skinless, boneless chicken breast halves (about 6 ounces each)
1 (16-ounce) bottle Italian vinaigrette salad dressing
1 (12-ounce) can pineapple juice

1. Arrange chicken in a large shallow baking dish. Pierce meat with a fork. 
Combine dressing and pineapple juice in a medium bowl. Pour over chicken. 
Chill until ready to cook, at least 15 minutes. 

2. Preheat broiler. Tear off a piece of aluminum foil twice as long as a broiler pan and place on pan. 
Arrange chicken on foil. Pour about 1/2 cup of the marinade over the chicken. Seal foil. 

3. Broil foil packet for 15 minutes. Open foil. Continue broiling until chicken is cooked through, about 5 minutes longer.