1 12 to 14 ounce bottle teriyaki sauce

4 1 1/2-inch slices King's Hawaiian Sweet Bread

4 canned pineapple rings, drained

4 leaves green leafy lettuce

8 1/4-inch slices red bell pepper rings

Place chicken in self-sealing plastic bag along with half of teriyaki sauce. Seal; marinate at least 1 to 2 hours, turning once or twice. Remove chicken from bag. Discard marinade. Grill chicken breasts over medium heat about 6 to 8 minutes on each side or until done. Baste with remaining teriyaki sauce while cooking, 2 or 3 times. Add bread and pineapple slices to grill the last few minutes while cooking chicken, turning once to lightly brown both sides. Top each bread slice with lettuce, bell pepper, chicken breast, and then pineapple. Serve immediately. Makes 4 servings.

King's Hawaiian Paradise Coconut Bars

1 16 ounce loaf King's Hawaiian Sweet Bread

1 14 ounce can sweetened condensed milk

2 cups sweetened flaked coconut

Preheat oven to 375 degrees. Lightly coat cookie sheet with non-stick spray (do not use dark metal pan). Set aside. Form bars: Remove crust from loaf. Cut loaf horizontally into four layers. Leaving layers stacked, make three vertical cuts down through loaf about two inches apart. Turn loaf one-quarter and cut again vertically in half. Each resulting bar will be about 4 x 2 x 1/2 inch. Pour milk and coconut into two separate shallow pans. Dip one cut side of bread bar into milk to coat (or apply with a pastry brush). Press same side of bar into coconut. Transfer to baking sheet with coated side facing up. Repeat with remaining pieces. Place baking sheet in center of oven for 10 to 11 minutes or until top and bottom are lightly golden brown; watch carefully. Immediately remove pan and cool. Makes 32 bars. Preparation time: 20 minutes.