Teriyaki Marinade
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 5-ounce skinless chicken breast fillets
4 canned pineapple slices
8 slices Swiss cheese
4 hamburger buns
4 teaspoons mayonnaise
4 tomato slices
1/2 cup shredded iceburg lettuce
1- Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2- Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2 inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid, then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you have some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but not more than 10 hours. Put the pineapple slices into another container and chill it in the refrigerator for the same time as the chicken.
3- When you are ready to make your sandwich, preheat the barbecue to medium heat.
4- Start grilling the chicken breast first. Cook the chicken for 4-6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook- about 3-4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled to long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
5- As the chicken is grilling toast the face of the top and bottom of the bun.
6- Build your sandwich by first spreading mayo on the top and bottom of the bun.
7- Stack the chicken breast on the bottom bun.
8- Arrange the tomato slices on the top chicken.
9- Stack the grilled pineapple on top of the tomato slices.
10- Add shredded lettuce on next, then finish the sandwich off with the top bun.
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 5-ounce skinless chicken breast fillets
4 canned pineapple slices
8 slices Swiss cheese
4 hamburger buns
4 teaspoons mayonnaise
4 tomato slices
1/2 cup shredded iceburg lettuce
1- Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2- Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2 inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid, then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you have some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but not more than 10 hours. Put the pineapple slices into another container and chill it in the refrigerator for the same time as the chicken.
3- When you are ready to make your sandwich, preheat the barbecue to medium heat.
4- Start grilling the chicken breast first. Cook the chicken for 4-6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook- about 3-4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled to long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
5- As the chicken is grilling toast the face of the top and bottom of the bun.
6- Build your sandwich by first spreading mayo on the top and bottom of the bun.
7- Stack the chicken breast on the bottom bun.
8- Arrange the tomato slices on the top chicken.
9- Stack the grilled pineapple on top of the tomato slices.
10- Add shredded lettuce on next, then finish the sandwich off with the top bun.
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