1 can pineapple rings with juice ½ cup stone-ground mustard 4 T. brown sugar 4 boneless, skinless chicken breasts Hickory smoked bacon

Wrap each chicken breast with a piece of bacon and secure with a toothpick. Combine ½ c. pineapple juice, reserving pineapple rings, the mustard and the brown sugar. Pour over the chicken breasts and top with the pineapple rings. Allow to marinate for several hours and then cook on the grill.