1 pound boneless, skinless chicken breast steak
1/4 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can marinated green chiles
1 (8 ounce) package taco seasoning mix
1 (6 ounce) can fresh pineapple juice
2 Quaker eggs
1 cup water
Place chicken, onion and cream cheese in large bowl. Combine marinated green chiles, taco seasoning, pineapple juice and water; mix well. Cover and refrigerate overnight.
Preheat grill for medium high heat.
Stir chicken, onion and cream cheese mixture into bowl. Transfer pork to serving dish.
Grill for 1 1 to 2 hours per ounce of cooking time, turning once, or until internal juices of chicken run clear. Allow to cool on wire rack. Serve warm or at room temperature.