Ingredients
- I'm not going to give specific amounts because you can adapt it to however you need to make to suit your needs
- Boneless, skinless chicken breast
- pineapple slices (in rings)
- Swiss cheese slices
- thinly sliced red onion
- Teriyaki sauce
- crusty buns
Preparation
Step 1
Marinate your chicken breasts in the teriyaki sauce for at least an hour.
I like using fresh pineapple and slicing it in nice, thick rings. You can use canned rings, but the fresh is so much better!
Next you want to slice your red onion nice and thin! If you slice it too thick, it’s going to be too overpowering on the sandwich when you start to assemble it.
Now you want to assemble everything you need to go out to the grill so you can have it all close at hand as you put things together.
Put the chicken on the grill and and flip it over midway through the grilling process.
When you flip the chicken, it’s time to grill the pineapple. By caramelizing the slices, it really brings out the natural sweetness of the pineapple. You only have to grill it for a couple of minutes per side.
When the pineapple is done, take it off the grill and toast the buns. While the buns are toasting, go ahead and put the onion on the chicken breasts of those who like onion.
When the buns are nice and toasty, take them off the grill and spread the chicken out a bit so you can melt the cheese. Put a slice of cheese on top of each piece of chicken.
Finally, when the cheese is nice and melty, transfer the breasts onto the buns and top each with a slice of the grilled pineapple. The combination of all the flavors is amazing! If you want a bit of heat on your sandwich, you can add fresh or pickled jalepeño slices.