4 thick cut slices of pineapple
1/2 cup Worcestershire sauce
1/3 cup honey
1 tsp. thyme
1 tsp. rosemary
1 tbsp. garlic salt
1 tbsp. lemon pepper
1/2 cup corn starch mixed with 1/2 cup cold water
4 Chicken breast
Begin by making the chicken glaze. Boil pineapple slices in 3 cups of water for 30 minutes. Remove from water and set pineapple slices aside for later use. Add next six ingredients. Bring liquid to a full boil and stir in corn starch mixed with water. Whisk briskly to avoid lumps while the sauce thickens. Remove from heat and set in refrigerator to cool completely.
Flatten chicken breast by placing between two pieces of wax paper and pounding with a meat tenderizer of a heavy can. When it has reached a thickness of about 2 inch continual poke holes in the meat with a fork. This will allow for the pineapple glaze to flow through. Place chicken in glaze covering each breast completely. Leave in refrigerator allowing to set for at least one hour.
Place chicken on heated grill cooking 7 to 10 minutes on each side brushing with additional glaze as you flip it. Grill pineapple 30 seconds on each side and place one slice on top of each breast.