Grilled Chicken & Pineapple Sandwich
* 4 boneless, skinless chicken breasts (4 to 6 oz each)
* teriyaki sauce
* 4 slices swiss cheese
* 4 slices pineapple (1/2" thick)
* 4 whole-wheat kaiser rolls
* 1/2 medium red onion, thinly sliced
* 1/4 cup pickled jalapeno slices, or 1 fresh jalapeno, thinly sliced
Directions
1.
Place the chicken in a resealable plastic bag, add enough teriyaki sauce to cover, and let it marinate in the refrigerator for at least 30 minutes (or up to 12 hours).
2.
Heat a grill; it's ready when you can't hold your hand above the grate for longer than 5 seconds. Remove the chicken from the marinade and place it on the grill. (Discard any remaining marinade.) Grill for 4 to 5 minutes, flip, and immediately add the cheese to each breast. Continue cooking until the cheese is melted and the chicken is lightly charred and feels firm to the touch. Remove and set aside.
3.
While the chicken is resting, place the pineapple slices and rolls on the grill. Toast the rolls lightly and cook the pineapple until it's soft and caramelized, about 2 minutes on each side. Top each roll with chicken and, if you like, drizzle on a bit of teriyaki sauce from the bottle. Top the sandwiches with pineapple, onion, and jalapeno.
We found that the pickled jalapeno worked better than the fresh. It added something to the sweet/sour taste that the fresh jalapeno did not.
* 4 boneless, skinless chicken breasts (4 to 6 oz each)
* teriyaki sauce
* 4 slices swiss cheese
* 4 slices pineapple (1/2" thick)
* 4 whole-wheat kaiser rolls
* 1/2 medium red onion, thinly sliced
* 1/4 cup pickled jalapeno slices, or 1 fresh jalapeno, thinly sliced
Directions
1.
Place the chicken in a resealable plastic bag, add enough teriyaki sauce to cover, and let it marinate in the refrigerator for at least 30 minutes (or up to 12 hours).
2.
Heat a grill; it's ready when you can't hold your hand above the grate for longer than 5 seconds. Remove the chicken from the marinade and place it on the grill. (Discard any remaining marinade.) Grill for 4 to 5 minutes, flip, and immediately add the cheese to each breast. Continue cooking until the cheese is melted and the chicken is lightly charred and feels firm to the touch. Remove and set aside.
3.
While the chicken is resting, place the pineapple slices and rolls on the grill. Toast the rolls lightly and cook the pineapple until it's soft and caramelized, about 2 minutes on each side. Top each roll with chicken and, if you like, drizzle on a bit of teriyaki sauce from the bottle. Top the sandwiches with pineapple, onion, and jalapeno.
We found that the pickled jalapeno worked better than the fresh. It added something to the sweet/sour taste that the fresh jalapeno did not.
