"Grand Jury" Grilled Teriyaki Chicken and Pineapple Sandwich

DESCRIPTION: A great Pineapple Chicken Teriyaki sandwich that can be modified to taste.

 

 

 

 

 Ingredients:

• 2 boneless breast of chicken;
   Teriyaki sauce
   2 slices of swiss cheese (or Asiago)
   2 slices of pineapple (½ inch thick)
   2 whole wheat Kaiser rolls
   1/4 medium red onion, sliced to preferred thickness
   1/8 cup pickled jalapenos or 1 fresh jalapeno, thinly sliced

Directions:

1. Place chicken in resealable bag. Add enough Teriyaki sauce to cover. Marinate in fridge at least 30 minutes; up to 12 hours.
2. Heat grill. Remove chicken from marinade (discard marinade). Grill 4-5 minutes, flip and add cheese immediately to chicken. Continue to cook until cheese is melted and chicken is lightly charred and feels firm to the touch. Remove and set aside.
3. While chicken is resting, place the pineapple slices and rolls on the grill. Toast the buns and grill pineapple it is soft and caramelized (2 minutes each side). Drizzle Teriyaki sauce from the bottle. Top sandwiches with pineapple, onion jalapenos (and Bacon if desired).

Number of Servings: 2


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